5 eggs, separated
1/2 c. sour cream
3 tbsp. chopped parsley
3 tbsp. green onions
1 c. finely diced cooked ham
1 1/2 tbsp. butter
Sour cream

Beat egg yolks until very thick and lemon colored, whisk sour cream in, then stir in parsley, onions and ham.

In a large bowl (with clean beaters) beat egg whites until stiff, moist peaks form. Pour yolk mixture over beaten egg whites and fold together.

In frying pan melt butter over medium heat, be sure to get butter all over pan. Pour omelet mix into pan, gently smooth surface of mixture with a spoon to ensure even cooking. Reduce heat to low and cook until edges are lightly browned (7-10 minutes). Place pan in 325 degree oven and bake for 12-15 minutes or until a knife inserted in center comes out clean. Serve with additional sour cream. Makes about 4 servings.