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“I made this for breakfast this past weekend after discovering the recipe in a recent issue of Quick Cooking magazine. It was submitted by Jennifer Holub of Illinois. Full of flavor and nice and fluffy!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.
  2. Beat in 1/2 cup sour cream and pepper.
  3. In another mixing bowl, beat egg whites until stiff peaks form; fold into yolk mixture; fold in ham.
  4. In a deep ovenproof 10 inch 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).
  5. Bake, uncovered, at 325 degrees for 6-8 minutes or until a knife inserted near the center comes out clean.
  6. Cut omelet into wedges and serve with remaining sour cream.

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