1/4 c. butter
18 eggs
1 c. sour cream
1 c. milk
2 tsp. salt
1/4 tsp. dried basil leaves
2 c. shredded Cheddar
1 can (4 oz.) mushroom stems and pieces, drained
4 green onions, thinly sliced
1 jar (2 oz.) diced pimentos, drained

Heat butter in baking dish 13 by 9 by 2 inches in 325 degree oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk, salt and basil in large mixer bowl until blended. Stir in cheese, mushrooms, green onions and pimentos. Pour into baking dish. Cook uncovered until omelet is set, but moist 40 to 45 minutes.

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