 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I made this for breakfast this past weekend after discovering the recipe in a recent issue of Quick Cooking magazine. It was submitted by Jennifer Holub of Illinois. Full of flavor and nice and fluffy! Ingredients:
6 eggs, separated |
1 cup sour cream, divided |
1/8 teaspoon pepper |
1 1/4 cups chopped cooked ham |
2 tablespoons butter |
Directions:
1. In a mixing bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.
2. Beat in 1/2 cup sour cream and pepper.
3. In another mixing bowl, beat egg whites until stiff peaks form; fold into yolk mixture; fold in ham.
4. 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).
5. Bake, uncovered, at 325 degrees for 6-8 minutes or until a knife inserted near the center comes out clean.
6. Cut omelet into wedges and serve with remaining sour cream.
|
|