Sour Cream Omelet

Instructions

Separate eggs. Beat yolks until thick and lemony in color. Add 1/2 cup sour cream and salt and mix well. In a separate bowl beat egg whites until stiff. Fold whites into yolk mixture. Melt butter in skillet and pour in omelet mixture. Cook over very low heat for 8 to 10 minutes or until lightly browned on the bottom. Finish cooking in slow oven (325 degrees) for 12 to 15 minutes or until top is golden brown. Loosen and slide onto a warm plate. Cut into wedges and top with remaining sour cream. Garnish plates with fresh fruit.