Alsace and Lorraine Omelet


  • 1 tablespoon unsalted butter
  • 1 small onion, thinly sliced
  • 3 ounces sliced French ham, such as Bayonne or Jambon Royale, torn into strips (1 cup)
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup sour cream
  • 4 large eggs plus 2 large egg whites
  • Salt and pepper


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