This is one impressive omelet to serve guests, family or….just you!
You will need:
- 2 large eggs, separated
- Pinch of fresh ground nutmeg
- salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. butter
- 3/4 cup Pepper Jack cheese OR Balderson’s aged cheddar
Preheat oven to 350 degrees.
In a medium bowl, beat egg whites until stiff, moist peaks form. In another bowl, beat yolks with the salt, pepper and nutmeg until thick and lemon coloured. Whisk in the sour cream. Pour yolk mixture over beaten egg whites and GENTLY fold together.
Melt butter in a 10″ oven-proof frying pan over medium heat. Tilt to cover the bottom of the pan and then pour in the egg mixture.
Do not stir but cook until omelet is puffy and lightly golden on the bottom. This will take 2-3 minutes. Transfer pan to the oven and bake until top is a pale golden brown (takes 6-9 minutes) and a knife, when inserted, comes out clean. Sprinkle with cheese. Using a spatula, fold half the omelet over the other half. Slide omelet onto a warm plate and serve immediately.
This can be cut in two as it is quite a generous serving.
To take it up a notch, add pre-steamed asparagus, red peppers or mushrooms before folding over the top edge.
This recipe is from my published cook book ‘”The B & B Cook Book”.
