Oven Sour Cream Omelet Recipes

OVEN SOUR CREAM OMELET

Steps:

• In a bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Beat in 1/2 cup sour cream and pepper. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham., In a deep ovenproof 10-in. skillet, melt the butter. Add egg mixture. Cook, uncovered, over medium-low heat for 6-8 minutes or until bottom is set (do not stir). Bake, uncovered, at 325° for 6-8 minutes or until a knife inserted in the center comes out clean. Cut into wedges. Serve with remaining sour cream.

BAKED SOUR CREAM OMELET

Steps:

• Spray a 9 by 13 inch baking dish whith cooking spray.
• Cover bottom with bread slices and sprinkle cheeses, bacon and scallions over bread.
• In a mixing bowl, beat together eggs, milk, wine, mustard, sour cream and peppers until foamy.
• Pour mixture evenly over the cheese and bread.
• Cover tightly with foil.
• Bake in a 325 degree oven for 15 minute or until set.
• Remove foil and sprinkle omelet with Parmesan cheese and paprika.
• Return uncovered to the oven and bake until lightly browned, about 15 to 20 minute.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.