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 (4 oz.) can mushrooms
4 green onions (with tops), thinly sliced (about 1/4 c.)
1 (2 oz.) jar diced pimento, drained

Heat butter in 13x9x2 inch baking dish in 325 degree oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk, salt and basil in large mixing bowl until blended. Stir in cheese, mushrooms, green onions and pimento. Pour into baking dish. Cook uncovered until omelet is set, but still moist, 40-45 minutes. Cut omelet into 12 three inch squares. Garnish with sliced onion tops.