Oven Sour Cream Omelet Recipe

Oven Sour Cream Omelet Recipe photo by Taste of Home

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Prepared with flavorful ham and sour cream, this egg mixture bakes up to a fluffy finish. “The recipe was handed down to me from my grandmother, who got it from my great-grandmother,” shares Jennifer Holub of Clarendon Hills, Illinois. TIP: “After baking, slide the omelet onto a warm plate and serve it plain or with applesauce,” Jennifer recommends.

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Oven Sour Cream Omelet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

6 eggs, separated
1 cup (8 ounces) sour cream, divided
1/8 teaspoon pepper
1-1/4 cups chopped fully cooked ham
2 tablespoons butter

Directions

In a bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Beat in 1/2 cup sour cream and pepper. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham.
In a deep ovenproof 10-in. skillet, melt the butter. Add egg mixture. Cook, uncovered, over medium-low heat for 6-8 minutes or until bottom is set (do not stir). Bake, uncovered, at 325° for 6-8 minutes or until a knife inserted near the center comes out clean. Cut into wedges. Serve with remaining sour cream. Yield: 4 servings.

Nutritional Facts 1 serving (1 slice) equals 346 calories, 26 g fat (14 g saturated fat), 395 mg cholesterol, 740 mg sodium, 4 g carbohydrate, trace fiber, 19 g protein.

Originally published as Oven Sour Cream Omelet in Quick Cooking September/October 2005, p9