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Farmers’ Oven-Baked Omelette

Sour cream, eggs, fresh thyme and plum tomatoes… your friends and family will feel like they’re on the farm when you serve them this fresh omelette.

Ingredients

  • 8-10 eggs, large
  • ½ cup sour cream
  • 2 Tbsp fresh thyme, chopped
  • 1 cup spinach, chopped
  • 1 tsp salt
  • ¾ tsp pepper, freshly ground
  • ¼ tsp baking powder
  • 3 Tbsp butter
  • 2 plum tomatoes, chopped
  • 8 ounces Bothwell Monterey Jack, grated
  • 1/4 cup fresh basil, chopped

Directions

  1. Preheat oven to 350 degrees F.
  2. Melt 1 Tbsp butter in a 12 inch ovenproof skillet and sauteé spinach until slightly wilted. Allow to cool.
  3. Using an electric beater, mix first 7 ingredients at medium speed until well blended.
  4. Heat remaining butter in the same skillet until just melted; add egg mixture.
  5. Bake for 15 minutes.
  6. Remove from oven; sprinkle with tomatoes, cheese, and basil.
  7. Return to oven, and bake for 15 to 20 more minutes or until set.
Notes