Farmer's Oven-Baked Omelet

Be the first to review
READY IN: 45mins
Recipe by The Finicky Chef

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 Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a