Fistful of garlic in an oven omelet.
2 small heads garlic, separated into cloves (1/4 to 1/3 cup), unpeeled
4 slices bacon
3/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon each pepper and cayenne
1/4 cup shredded Parmesan cheese Chopped chives
In a 1- to 2-quart pan, bring 3 cups water to a boil over high heat. Add garlic and cook, uncovered, until cloves are tender when pierced, about 5 minutes; drain. Let cool, then remove peel.
In an 8- to 10-inch ovenproof frying pan, cook bacon over low heat until crisp; drain on paper towels and break into pieces.
Add garlic to pan, stirring often over low heat (do not scorch) until cloves mash easily, about 15 minutes. Lift garlic from pan to a mixing bowl and coarsely mash. Add the sour cream, eggs, salt, pepper, and cayenne. Beat to blend evenly.
Return frying pan with drippings to low heat. Pour in egg mixture, and scatter bacon and cheese over the top. When eggs just turn opaque at bottom of pan, transfer pan to a 375[deg.] oven. Bake, uncovered, until eggs are set in center, about 20 minutes. Sprinkle with chopped chives and spoon out portions. Makes 5 or 6 servings.
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|Date:||Jan 1, 1984|
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