2 T. quick cooking Tapioca
1/8 tsp. Pepper
1 T. Butter
4 Eggs, separated
3/4 tsp. Salt
3/4 C. Milk

Combine tapioca, salt, pepper and milk in a sauce pan. Cook and stir over heat until mixture comes just to a boil. Add butter. Remove from heat and allow to cool. Beat egg whites until stiff. Beat egg yolks until thick and lemon colored. Add tapioca mixture to yolks and mix well. Fold egg whites into yolk and pour into buttered 10 inch skillet. Cook over low heat 3 minutes. Transfer to oven and cook at 350 degrees for 15 minutes. Omelet is cooked when knife inserted into center comes out clean. Serve at once. Yield: 4 servings.