Farmer’s Oven-baked Omelet

Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Breakfast	10	Servings

INGREDIENTS

12		Eggs
1/2	c	Sour cream
2	T	Fresh thyme, chopped
2	T	Fresh chives, chopped
1	t	Salt
3/4	t	Freshly ground pepper
1/4	t	Baking powder
2	T	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  350Â° 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

A Message from our Provider:

“Famous last words: I did it my way”