Email to
Betty     Â
Sour Cream Omelet
This was a favorite of my late father’s, especially with fresh peaches. While he would insist he didn’t want any of my fancy food, he ate this with relish.
5 eggs, separated
1 cup sour cream
1/2 teaspoon salt
2 tablespoons butter
Fresh peaches or strawberries
Beat egg yolks in a warm bowl until thick and lemon colored, about 5 minutes
Beat in 1/2 of the sour cream and the salt.
Beat egg whites until soft peaks form
Gently fold the whites into the yolks
Preheat oven to 325 F
Melt the butter in a 10 inch oven proof pan, over low heat.
Pour omelet mixture into pan, leveling gently.
Cook over very low heat until lightly browned on the bottom, 8 to 10 minutes.
Finish cooking in slow oven until the top is golden brown.
Loosen, and slide unto a warm plate.
With 2 forks, cut into wedges. Top with rest of sour cream and the peaches or fresh strawberries.
member logon
