| 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 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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