Oven Omelet

This is the perfect no-fuss breakfast for a crowd, but we’ve included instructions for a smaller version.

1/4 c. (1/2 stick) butter or margarine

18 eggs

1 c. sour cream

1 c. milk

2 tsp. salt

1/4 c. chopped green onions (with tops)

Heat oven to 325 degrees. Heat margarine in rectangular baking dish, 13x9x2 inches, in oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk and salt until blended. Stir in onions. Pour into dish.

Bake about 35 minutes or until eggs are set but moist.

12 servings

Smaller Oven Omelet (6 servings): Use square baking dish, 8x8x2 inches. Cut all ingredients in half. Bake about 25 minutes.