Farmer's Oven-Baked Omelet |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Great recipe from Sept 2003 issue of Southern Living. Have made it several times for Sunday school breakfasts and it has always been a hit. I especially appeciate the use of fresh herbs and tomatoes, and the presentation in the cast iron skillet. Ingredients:
12 large eggs |
1/2 cup sour cream |
2 tablespoons chopped fresh thyme |
1 teaspoon salt |
3/4 teaspoon ground black pepper |
1/4 teaspoon baking powder |
2 tablespoons butter or 2 tablespoons margarine |
2 small plum tomatoes, seeded and chopped |
8 ounces shredded monterey jack cheese |
1/2 cup chopped fresh basil |
fresh basil (to garnish) |
Directions:
1. Beat together eggs, sour cream, thyme, salt, pepper, and baking powder with electric mixer at medium speed 2-3 minutes or until well blended.
2. Melt butter in a 12-inch oven-proof (cast iron) skillet; add egg mixture.
3. Bake at 350F for 15 minutes; remove from over and sprinkle with chopped tomato, shredded cheese, and fresh basil.
4. Return to oven and bake 15-20 minutes longer or until set. Garnish with fresh basil, if desired.
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