1/4 c. butter
18 eggs
1 c. dairy sour cream
1 c. milk
2 tsp. salt
1/4 tsp. dried basil leaves
2 c. shredded cheddar or American process cheese (8 oz.)
1 c. (4 oz.) mushroom stems and pieces, drained
4 green onions, with tops, thinly sliced (about 1/4 c.)
2 oz. jar pimentos, diced, drained

Heat butter in baking dish, 13 x 9 x 2 inches in 325 degree oven until melted. Tilt dish to coat bottom with butter. Beat eggs, sour cream, milk, salt and basil in large mixer bowl until blended. Stir in cheese, mushrooms, green onions, and pimento. Pour into baking dish. Cook uncovered until omelet is set but still moist, 40 to 45 minutes. Cut omelet into 12 - 3 inch squares. Garnish with sliced green onion tops if desired.