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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Prepared with flavorful ham and sour cream, this egg mixture bakes up to a fluffy finish. âThe recipe was handed down to me from my grandmother, who got it from my great-grandmother,â shares Jennifer Holub of Clarendon Hills, Illinois. TIP: âAfter baking, slide the omelet onto a warm plate and serve it plain or with applesauce,â Jennifer recommends. Ingredients:
6 eggs, separated |
1 cup (8 ounces) sour cream, divided |
1/8 teaspoon pepper |
1-1/4 cups chopped fully cooked ham |
2 tablespoons butter |
Directions:
1. In a 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 bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham.
2. In a deep ovenproof 10-in. 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 into wedges. Serve with remaining sour cream. Yield: 4 servings.
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