5 egg yolks
1 cup dairy sour cream
¼ teaspoon salt
5 stiffly beaten egg whites
1 cup finely diced cooked ham
2 tablespoons butter or margarine

Beat egg yolks till thick and lemon colored, about 5 minutes. Beat in half of the dairy sour cream and ¼ teaspoon salt. Fold in stiffly beaten egg whites and ham.

Heat butter in 10 inch oven going skillet. Pour in omelet mixture, leveling gently. Cook over low heat until lightly browned on bottom, about 10 minutes. Finish cooking in slow oven (325°) till top is golden brown, about 12 to 15 minutes. Loosen omelet; slide onto warm plate. Separate into wedges with two forks. Garnish with remaining sour cream and serve. Makes 4 servings.