Sour Cream Oven Omelet

4 Servings
100% would make this recipe for Sour Cream Oven Omelet again.

Prepared with flavorful ham and sour cream, this egg mixture bakes up to a fluffy finish.

0 : 35

0 : 10

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Sour Cream Oven Omelet Ingredients

6 Eggs separated	1 1/4 cups Ham -fully cooked chopped
1 cup Sour cream divided	2 tblspoons Butter
1/8 teaspoon Pepper

Instructions for Sour Cream Oven Omelet

In a mixing bowl, beat egg yolks on high speed for 3 miutes or until light and fluffy. Beat in 1/2 cup sour cream and pepper. In another mixing bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham.
In a deep ovenproof 10-inch 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 omelet into wedges. Serve with the remaining sour cream.

Main Ingredient: EggsCuisine: American

Ingredient Insight - look inside this recipe

Butter

Eggs

Ham

Sour cream

Low Carb Kid Friendly Christmas Brunch Breakfast American Eggs

for flavor and categorization

I made this for a light lunch today very ease to make and will be doing this again. I did not have ham so used 1/2 a cup of cheese and chives. I cooked this in the oven @180c for 20 minutes Will try it next time with the ham thank you Jan :)

rainbowbrush
on Nov 10 2007 11:12PM

Total Time: 0:35
Active time: 0:10

Very easy, and very flavorful! Did not have oven-proof skillet so, after mixing it, put it in greased glass baking dish (7 X 10) and baked at 375 degrees for 25 minutes. Check to be sure bottom is cooked when removing from oven. Also, did not have ham, so used bacon and mushrooms (good!!)

dpearce
on Jul 2 2007 3:16PM

Excellent, tasty and easy recipe. I wanted to use up some leftover Easter ham and this fit the bill perfectly. I made two versions of this dish for a great supper. For the first, I followed Shanoble's recipe exactly as posted...it turned out perfect! Very light and fluffy as promised. For the second, I followed the recipe but added about 1/4 cup finely chopped green onions, 1/2 cup leftover sauted aspargus tips and about 1/4 cup finely grated gruyere cheese...the results were to die for delicious! Overall, a great dish that's very versatile--you can use pretty much anything you like or have on hand and it turns out perfect! Thanks for posting this quick and tasty recipe.