| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breakfast | 10 | Servings | |
INGREDIENTS
| 12 | lg | Eggs |
| 1/2 | c | Sour cream |
| 2 | tb | Fresh thyme; chopped |
| 2 | tb | Fresh chives; chopped |
| 1 | ts | Salt |
| 3/4 | ts | Freshly ground pepper |
| 1/4 | ts | Baking powder |
| 2 | tb | Butter or margarine |
| 6 | Plum tomatoes; seeded and chopped | |
| 8 | oz | Farmer cheese; shredded |
| 1/2 | c | Fresh basil; chopped |
INSTRUCTIONS
Beat first 7 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended. Melt butter in a 12-inch ovenproof skillet; add egg mixture. Bake at 350° 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. Serve immediately. Yield: 10 to 12 servings. Notes: Farmer cheese is a dry form of cottage cheese with a slightly tangy flavor. Southern Living Magazine Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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