Farmer's Oven-Baked Omelet

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 10-12

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.