Baked Omelet for a Crowd

  • 1/4 cup butter
  • 18 eggs
  • 1 cup sour cream
  • 1 cup milk
  • 2 teaspoons salt
  • whatever else you would add to an omelet

Preheat oven to 325°.  Place butter in a 9-by-13-inch baking dish and set in hot oven to melt.  Tilt dish to coat bottom with butter. In a large mixing bowl, beat eggs, sour cream, milk, and salt together until blended.  Stir in additional ingredients of your choice.  Pour into baking dish.  Bake until eggs are set but moist, about 35 minutes. Garnish as desired.

Serves 12.  Easily halved.

Adapted from Kim Warnick’s Baked Omelet published in the Richmond Times-Dispatch on June 28, 2010.


One Comment on “Baked Omelet for a Crowd”

  1. […] After waking to the aftershock, I was glad to get up and get back into the kitchen.  Baked Omelet (  was the perfect way to kick off this school year.  An oldie but goodie, ain’t it funny […]

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