Sour Cream Ham Omelet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Oven Safe Pan (10 inch)
- Oven
Ingredients
- 5 egg yolks
- 1 cup sour cream, divided, Shortcut
- ¼ teaspoon salt
- 5 egg whites
- 1 cup cooked ham, finely diced
- 2 tablespoons butter
- 1 recipe Glazed Apples, for garnish, Link in Notes
Instructions
- Prepare the recipe for Glazed Apples if you are going to use them.
- Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
- In another mixing bowl, add the yolks, beat with an electric mixer until lemon colored. Beat in ½ cup sour cream and the salt.
- Preheat your oven to 160° C (325° F).
- Fold in the egg whites and ham.
- Heat the butter in a 10 inch oven proof pan, pour in omelet mixture and gently level. Cover and cook on low heat until lightly browned on the bottom, about 5-7 minutes.
- Place pan in the oven and bake until the top is golden brown, about 12 minutes.
- Loosen omelet with a spatula and slide onto a serving plate. Cut into wedges.
- Garnish with the remaining ½ cup sour cream and Glazed Apples if desired.
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