Easy Oven Omelette
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Easy Oven Omelette


  • 2 teaspoons unsalted butter
  • 18 large eggs
  • 1 cup of Sour Cream
  • 1 cup 2% Milk
  • 2 teaspoons salt
  • 1/4 teaspoon dried leaf basil
  • 2 cups shredded Cheddar Cheese
  • 1(4 oz) can mushrooms, drained
  • 4 green onions, thinly sliced
  • 1(2 oz) jar diced pimientos, drained


  1. Preheat oven to 325 degrees. In preheated oven, melt butter in a 9x13x2-inch baking dish;carefully tilt dish to coat bottom of dish with butter and set aside. In a large bowl, beat eggs, sour cream, milk, salt and basil until blended. Stir in cheese, mushrooms, green onions and pimientos; pour mixture into buttered baking dish. Bake, uncovered, for 45 minute, or until omelette is set in center but still moist. Allow omelette to set for about 5 minutes, and then cut into 12(3-inch) squares. Garnish with additional sliced green onions, if desired.