Oven Sour Cream Omelet Recipe
- 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
- 1. 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.
- 2. 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.
1 slice: 346 calories, 26g fat (14g saturated fat), 395mg cholesterol, 740mg sodium, 4g carbohydrate (3g sugars, trace fiber), 19g protein
Reviews for Oven Sour Cream Omelet
"I've made this several times. It is really simple and easy to adjust. I used up leftover grilled vegetables in it the first time."
Enjoy this recipe with a sparkling wine.