Farmer's Oven-Baked Omelet |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
12 large eggs |
1/2 cup sour cream |
2 tablespoons chopped fresh thyme |
1 teaspoon salt |
3/4 teaspoon freshly ground pepper |
1/4 teaspoon baking powder |
2 tablespoons butter or margarine |
6 small plum tomatoes, seeded and chopped |
8 ounces farmer cheese, shredded |
1/2 cup chopped fresh basil |
garnish: fresh basil leaves |
Directions:
1. Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.
2. Melt butter in a 12-inch ovenproof skillet; add egg mixture.
3. Bake at 350ยบ for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and basil. Return to oven, and bake 15 to 20 more minutes or until set. Garnish, if desired; serve immediately.
4. Note: Farmer cheese is a mild, part-skim, semisoft cheese available in 8-ounce rounds. Havarti or Monterey Jack cheese may be substituted.
5. Spinach, Cheddar, and Bacon Omelet: Substitute 1 (10-ounce) package frozen, thawed, and well-drained chopped spinach for thyme. Omit farmer cheese and fresh basil. Top with 8 ounces shredded Cheddar cheese and 1/2 cup cooked, crumbled bacon.
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