Sour Cream & Ham Oven Omelette
|Eggs||5 , separated|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped green onion||3 Tablespoon|
|Chopped parsley||3 Tablespoon|
|Finely chopped cooked ham||1 Cup (16 tbs)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Sour cream||2 Tablespoon|
In a large bowl, beat egg whites until stiff, moist peaks form.
In another bowl, beat egg yolks until very thick.
Beat sour cream into yolks, then stir in parsley, onion, and ham.
Pour yolk mixture over beaten whites and gently fold together.
In an omelet pan (or 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 and smooth surface gently for 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 tip pan and slide spatula under omelet to loosen from pan.
Slide omelet out onto a warm serving plate.
Separate into wedges with two forks or gently cut with a knife.
Serve with additional sour cream.