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.


  • 8-10 Large eggs
  • 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
  • 4 ounces Bothwell Jalapeño Monterey Jack, grated
  • 4 ounces Bothwell Muenster, grated
  • 1/4 cup Fresh basil, chopped


  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 eggs, sour cream, fresh thyme, cooled wilted spinach, salt, pepper and baking powder at medium speed until well blended.
  4. Over medium heat, melt remaining butter in the same skillet; add egg mixture.
  5. Bake in oven 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.