When I have many mouths to feed and little time on my hands, this is the recipe I reach for. Actually, I've made it so many times, I know it by heart!
- 1/4 cup butter, melted
- 18 eggs
- 1 cup milk
- 1 cup (8 ounces) sour cream
- 2 teaspoons salt
- Pour butter into a 13-in. x 9-in. baking dish. In a bowl, beat eggs, milk, sour cream, onions and salt until smooth. Pour into pan. Bake, uncovered, at 325° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes. Yield: 12-14 servings.
Originally published as Golden Oven Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p22
Enjoy this recipe with a sparkling wine.
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