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Farmer's Oven-Baked Omelet

Southern Living SEPTEMBER 2003

  • Yield: Makes 10 to 12 servings
  • Cook time:35 Minutes
  • Prep time:20 Minutes

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

Preparation

Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.

Melt butter in a 12-inch ovenproof skillet; add egg mixture.

Bake at 350º 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.

Note: Farmer cheese is a mild, part-skim, semisoft cheese available in 8-ounce rounds. Havarti or Monterey Jack cheese may be substituted.

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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Farmer's Oven-Baked Omelet recipe

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