Oven Sour Cream Omelet
Total TimePrep/Total Time: 30 min.
- 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 Facts1 slice: 346 calories, 26g fat (14g saturated fat), 395mg cholesterol, 740mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 19g protein.
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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.
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.