Farmer’s Oven-Baked Omelet
12 large eggs
½ cup sour cream
2 tbsp. chopped fresh thyme
1 tsp. salt
¾ tsp. freshly ground pepper
¼ tsp. baking powder
2 tbsp. butter
16 frozen potato wedges, thawed
6 small plum tomatoes, seeded and chopped
8 oz. Havarti or Monterey Jack cheese, shredded
½ cup chopped basil
Garnish: fresh basil leaves (optional)
1. Preheat oven to 350°. Beat eggs and next 5 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well-blended.
2. Melt butter in a 12-in. ovenproof skillet. Pour half of egg mixture into skillet. Place potatoes in a single layer over egg mixture. Pour remaining egg mixture over potatoes.
3. Bake at 350° for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese and basil. Return to oven, and bake 15 to 20 minutes or until set. Garnish if desired; serve immediately.
Makes: 10 to 12 servings
Hands-on time: 30 min. Total time: 1 hr.