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Sour Cream Oven Omelet

Posted by Solitary Dancer on April 25, 2007

Sour Cream Oven Omelet


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


In a mixing 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 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.


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