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.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
This was pretty good. I added crumbled goat cheese, sea salt, basil and thinly sliced green onion. I did not do the stove top method so I eliminated the butter. I used a round cake pan, which I lightly sprayed with canola oil. While beating the egg white, I got weary of doing it so added a quarter teaspoon cream of tartar. Fluffed right up. I baked for 20 min at 325 and then added grated Gruyere/Swiss on top, baking for 10 min more. Tasty. In many ways this is similar to a souffle.
Tried this recipe for breakfast this morning, and our family loves it! It is like a wonderful fluffy frittata. It is one of those great starter recipes that you can customize to your own tastes. Like today we used spam instead of ham, since that is what we had on hand, and next time we plan to add some veggies. Delicious:)
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!
Tried this yesterday, and had to make part of it with just cheese for someone that doesn't eat ham.
We all LOVED it! I made it in a large and a small cast iron frying pan, and it was perfectly cooked on the base. I did leave it in the oven for about 10 minutes longer than you suggested. We are looking forward to making it again, using different fillings each time. Thank you for sharing this ...