Sour Cream & Ham Omelette
|Eggs||5 , separated|
|Parsley||3 Tablespoon, chopped|
|Green onions||3 Tablespoon|
|Ham||1 Cup (16 tbs), diced (cooked)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Sour cream||2 Teaspoon|
In a bowl, beat egg yolks until very thick and lemon colored.
Whisk sour cream into yolks, then stir in parsley, onions, and ham.
In a large bowl, using clean beaters, beat egg whites until stiff, moist peaks form
Pour yolk mixture over beaten whites and gently fold together
In a 10-inch frying pan with sloping sides and ovenproof handle, melt butter over medium heat.
Tilt pan so butter coats bottom and sides of pan.
Pour omelet mixture into pan; gently smooth surface of mixture with a spoon to ensure even cooking.
Reduce heat to low and cook until edges are lightly browned (about 7 to 10 minutes); lift edge of omelet with a spatula to test.
Place pan in a 325° oven and bake for 12 to 15 minutes or until a knife inserted in center comes out clean.
Run a spatula around edge of omelet, then slide spatula under omelet to loosen from pan.
Slide omelet onto a warm serving plate.
Separate into wedges with two forks or gently cut with a knife.