1/4 c. butter
18 eggs
1 c. sour cream
1 c. milk
2 tsp. salt
1/2 tsp. dried basil leaves
2 c. (8 oz.) shredded Cheddar or American process cheese
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. onions, diced
1 (2 oz.) jar diced pimento, drained

Heat butter in 9x13x2 inch baking dish 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, onions and pimento. Pour into baking dish. Cook uncovered until omelet is set but still moist, 40-45 minutes. Cut omelet into 12 (3 inch) squares. Garnish with sliced green onion tops, if desired.

DO AHEAD TIP: After pouring into baking dish, cover and refrigerate no longer than 24 hours. Cook uncovered in 325 degree oven for 50-55 minutes.