Oven Sour Cream Omelet

1. 1

   In a bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Beat in 1/2 cup sour cream and pepper. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham.

2. 2

   In a deep ovenproof 10-in. skillet, melt the butter. Add egg mixture. Cook, uncovered, over medium-low heat for 6-8 minutes or until bottom is set (do not stir). Bake, uncovered, at 325u00b0 for 6-8 minutes or until a knife inserted in the center comes out clean. Cut into wedges. Serve with remaining sour cream.

* Per serving · 4 servings · Values may vary.

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