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egg  1
tomato juice  4 tbsp
salt to taste
pepper a pinch
ghee 1 tsp  


Heat ghee over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper,tomoto juice together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. trasfer into serving plate.
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