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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Everyone loves this - even my two small children. Once cooked, it can be refrigerated and reheated. This has become a breakfast tradition for the holidays. Ingredients:
1/4 cup butter, melted |
18 eggs |
1 cup sour cream |
1 cup milk |
2 cups cheddar cheese |
2 teaspoons salt |
1/4 teaspoon basil |
4 ounces sliced mushrooms |
1 tomato, seeded and diced |
4 green onions |
Directions:
1. Preheat to 325°F
2. Beat eggs, butter, sour cream, milk, salt, and basil.
3. Stir in cheese, mushrooms, onions, and tomato.
4. Pour into 9x13 dish, cook uncovered until omelet is set but moist - about 40-45 minutes. After 30 minutes, stir so the ingredients are evenly distributed to the outer parts of the dish (they tend to float to the center).
5. This can be made 24 hours in advance. Cook for 50-55 at 325°F if refrigerated.
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