Almond Omelet, Caramel Sauce Recipe

Instructions Beat yolks of eggs until thick and lemon-colored. Beat egg whites in separate bowl until stiff and dry. To egg yolks, add caramel, salt, and vanilla. Cut and fold in egg whites. Put butter in a hot omelet pan and cover bottom of pan with shredded almonds. Blend in egg mixture and spread evenly. Place on range where it will cook slowly, occasionally turning the pan so omelet browns evenly. When well "puffed" and delicately browned underneath, place pan on center rack of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs more time in the oven. Fold and place on hot platter. Pour 1 cup sugar in omelet pan and stir constantly over heat until melted to a light brown syrup. Add hot water and let simmer ten minutes. Pour over omelet.