Recipe: Sour Cream Omelet (The New York Times Heritage Cookbook, 1970's)
Breakfast and BrunchSOUR CREAM OMELET
6 eggs, separated
3/4 cup sour cream, at room temperature
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon butter
Preheat the oven to 375 degrees F.
Beat the egg yolks and stir in the sour cream, salt, pepper, and nutmeg; set aside.
Beat the egg whites until stiff but not dry. Fold into batter.
Heat the butter in a seasoned omelet pan. Pour in the mixture and cook quickly, stirring with a fork until all the mixture starts to coagulate. Cook until lightly browned on underside.
Bake in 375 degree F oven for 8 minutes, or until top is cooked.
Fold in half and slide onto serving platter.
Makes 2 servings
Source: The New York Times Heritage Cookbook, 1972
6 eggs, separated
3/4 cup sour cream, at room temperature
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon butter
Preheat the oven to 375 degrees F.
Beat the egg yolks and stir in the sour cream, salt, pepper, and nutmeg; set aside.
Beat the egg whites until stiff but not dry. Fold into batter.
Heat the butter in a seasoned omelet pan. Pour in the mixture and cook quickly, stirring with a fork until all the mixture starts to coagulate. Cook until lightly browned on underside.
Bake in 375 degree F oven for 8 minutes, or until top is cooked.
Fold in half and slide onto serving platter.
Makes 2 servings
Source: The New York Times Heritage Cookbook, 1972
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