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Oven Sour Cream Omelet

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 6 large eggs, separated
  • 1 cup 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.
Nutrition Facts
1 slice: 346 calories, 26g fat (14g saturated fat), 395mg cholesterol, 740mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 19g protein.

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  • Shoes58
    Oct 22, 2018

    Quite different and lovely. the texture is light and sponge-like. i used cooked, crumbled sausage instead of ham. unfortunately, the sausage sank to the bottom of the dish whereas i'm sure the ham would have better suspension. would do this again-especially as something "new" for company. would experiment with additional seasoning to add even more interest.

  • springmeadow1
    Jul 27, 2012

    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.