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.