Recipe: Fluffy Ham Omelet (using sour cream and beaten egg whites)

FLUFFY HAM OMELET

5 eggs, separated
1/2 cup sour cream, may be low-fat
1/4 teaspoon seasoning salt
1 cup finely chopped ham
2 tablespoons butter
GARNISHES:
Additional 2 tablespoons sour cream
1 ripe avocado, peeled, sliced lengthwise

Beat egg whites, without a trace of yolk, in a deep, narrow mixer bowl free of grease. When whites are stiff and glossy, set aside.

In a larger bowl, beat yolks until thickened; whisk in sour cream and salt. Gently fold in the stiff egg whites and chopped ham.

Preheat oven to 350 degrees F.

Meanwhile, melt butter in a large skillet with ovenproof handle (or protect with foil). Swirl pan to distribute butter. Pour in egg mixture. Cook over medium-low stovetop heat about 5 minutes.

Transfer omelet to the oven and finish cooking, 10 minutes or so, until top is set. Loosen the omelet with a spatula and slide onto a warm serving plate.

Spread the top thinly with additional sour cream. Set a pinwheel of thin avocado slices on top. Divide into portions by tearing with 2 forks held back to back (slicing would mash the fluffy edges).

Makes 3-4 servings
Source: Birmingham Post-Herald, March 1, 2000