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Omelette With Ham And Sour Cream

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  Egg yolks 5
  Sour cream 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Egg whites 5 , stiffly beaten
  Ham 1 Cup (16 tbs), finely diced (cooked)
  Butter 2 Tablespoon

Beat egg yolks until thick and lemon-colored; beat in half of the sour cream and the salt.
Fold in the egg whites and ham.
Heat butter in 10-inch skillet; pour in omelet mixture, leveling gently.
Cook over low heat until lightly browned on bottom, about 5 minutes.
Finish cooking in 325° oven until top is golden brown, about 12 minutes.
Finish by loosening omelet; slide onto warm plate.
Frost with remaining sour cream.
Cut into wedges with two forks.

Recipe Summary

Main Dish

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