Sour Cream Oven Omelet
Prepared with flavorful ham and sour cream, this egg mixture bakes up to a fluffy finish."The recipie sounded a little too boring, so I added 1/4 cup each of chopped sweet onions, chopped mushrooms, and chopped mixed (yellow, red, greed) bell peppers. I also added 1 tsp of seasoned salt to the mixture. Finally, 5 min before the end of cooking (it took 20 extra minutes to cook), I topped it off with 1/2 cup of shredded cheddar cheese. It turned out really yummy and I will make it again!" - talrph
Yield: 4 Ready in 45 minutes
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Sour Cream Oven Omelet Preparation
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.
Very easy, and very flavorful!
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