Oven Sour Cream Omelet

Name: Oven Sour Cream Omelet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 6 large Nellie’s Free Range Eggs, separated; 1 cup (8 ounces) sour cream, divided; 1/8 teaspoon pepper; 1-1/4 cups chopped fully cooked ham; 2 tablespoons butter

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.

Ingredients

6 large Nellie’s Free Range 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 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.

Originally published as Fluffy Omelette in Quick Cooking September/October 2005

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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.