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Ingredients
| salted butter: 1/4 cup (melted) |
| eggs: 18 |
| sour cream: 1 cup |
| 2% milk: 1 cup |
| cheddar cheese (shredded): 2 cups |
| salt: 2 tsp |
| fresh basil (chopped): 1/4 tsp |
| white mushrooms: 4 oz (sliced) |
| red tomatoes: 1 (seeded and diced) |
| green onions - spring or scallion: 4 whole onions |
Easy Oven Omelet
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- Preheat to 325°F
- Beat eggs, butter, sour cream, milk, salt, and basil.
- Stir in cheese, mushrooms, onions, and tomato.
- 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).
- This can be made 24 hours in advance. Cook for 50-55 at 325°F if refrigerated.