- 6 large eggs, separated
- 1 cup (8 ounces) sour cream, divided
- 1/8 teaspoon pepper
- 1-1/4 cups chopped fully cooked ham
- 2 tablespoons butter
- 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 in the center comes out clean. Cut into wedges. Serve with remaining sour cream. Yield: 4 servings.
Reviews forOven 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."