Farmer's Oven-Baked Omelet

Yield: Makes 10 to 12 servings

Ingredients

• 12  large eggs
• 1/2  cup  sour cream
• 2  tablespoons  chopped fresh thyme
• 1  teaspoon  salt
• 3/4  teaspoon  freshly ground pepper
• 1/4  teaspoon  baking powder
• 2  tablespoons  butter or margarine
• 6  small plum tomatoes, seeded and chopped
• 8  ounces  farmer cheese, shredded
• 1/2  cup  chopped fresh basil
• Garnish: fresh basil leaves

Preparation

Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.

Melt butter in a 12-inch ovenproof skillet; add egg mixture.

Bake at 350º for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and basil. Return to oven, and bake 15 to 20 more minutes or until set. Garnish, if desired; serve immediately.

Note: Farmer cheese is a mild, part-skim, semisoft cheese available in 8-ounce rounds. Havarti or Monterey Jack cheese may be substituted.

Spinach, Cheddar, and Bacon Omelet: Substitute 1 (10-ounce) package frozen, thawed, and well-drained chopped spinach for thyme. Omit farmer cheese and fresh basil. Top with 8 ounces shredded Cheddar cheese and 1/2 cup cooked, crumbled bacon.