| 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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