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Farmer's Oven-Baked Omelet

Source of Recipe


Southern Living, September 2003






List of Ingredients



• 12 large eggs
  
• 1/2 cup sour cream
  
• 2 Tbsp chopped fresh thyme
  
• 1 tsp salt
  
• 3/4 tsp freshly ground pepper
  
• 1/4 tsp baking powder
  
• 2 Tbsp butter or margarine
  
• 6 small plum tomatoes, seeded and chopped
  
• 8 ounces farmer cheese, shredded (see Note)
  
• 1/2 cup chopped fresh basil
  
• Garnish: fresh basil leaves
  






Instructions



1. Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes, or until well blended.
   
   
2. Melt butter in a 12-inch ovenproof skillet; add egg mixture. Bake at 350° F for 15 minutes.
   
   
3. 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.
   
   Makes 10 to 12 servings.
   
   ...........................
   
   NOTE:
   
   Farmer cheese is a mild, part-skim, semisoft cheese available in 8-ounce rounds. Havarti or Monterey jack may be substituted.
   
   VARIATION:
   
   ♦ Spinach, Cheddar & 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.