farmer's oven-baked omelet
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| 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 oz. | farmer cheese, shredded |
| 1/2 cup | chopped fresh basil |
| | garnish fresh basil leaves |
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| beat first 6 ingredients at medium speed with an electric mixer 2 to 3 |
| minutes or until well blended. |
| melt butter in a 12-inch ovenproof skillet; add egg mixture. |
| bake at 350 for 15 minutes. 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. |
| note: farmer cheese is a mild, part-skim, semisoft cheese available in |
| 8-ounce rounds. havarti or monterey jack cheese may be substituted. |
| spinach, cheddar, and 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. |
| yield: makes 10 to 12 servings |
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| southern living |
| source: food.aol.com |
| from ann in fla |
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| (ID: 74132) Mirror: rec.food.recipes: Fri, May 27, 2005 |