1/4 c. butter
18 eggs
1 c. sour cream
1 c. milk
2 tsp. salt
3/4 tsp. dried basil leaves
2 c. shredded Cheddar cheese
1/2 c. chopped onion
3/4 c. chopped ham
1/2 c. chopped green pepper
1 sm. can diced Ortega chilis
1 (2 oz.) jar diced pimento, drained

Heat butter in 13x9x2 baking pan in 325 degree oven until melted. Beat eggs, sour cream, milk, salt and basil in large mixer bowl until blended. Stir in cheese, onions, ham, green pepper, chilis and pimento. Pour into baking dish. Cook uncovered until set but still moist, 40 to 45 minutes. Cut omelet into twelve, 3 inch squares. Serve with salsa (optional).

Do ahead tip: After pouring into baking dish, cover and refrigerate no longer than 24 hours. Cook uncovered in 325 degree oven 50 to 55 minutes.