Farmer'S Oven-Baked Omelet

• 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

1. Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.
2. Melt butter in a 12-inch ovenproof skillet; add egg mixture.
3. Bake at 350u0b0 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.
4. Note: Farmer cheese is a mild, part-skim, semisoft cheese available in 8-ounce rounds. Havarti or Monterey Jack cheese may be substituted.
5. 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.

eggs, sour cream, thyme, salt, freshly ground pepper, baking powder, butter, tomatoes, farmer cheese, fresh basil, fresh basil

Taken from www.myrecipes.com/recipe/farmers-oven-baked-omelet (may not work)