1/4 cup butter or margarine
18 large eggs
1 cup sour cream
1 cup milk
2 teaspoons salt (optional)
1 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup monterey jack cheese, shredded
1/2 cup green bell peppers, finely chopped
3 green onions, very thinly sliced
1 (2 ounce) jar pimientos, diced (optional)
Heat butter in baking dish, 13" x 9" x 2" inches, in 325 oven until melted.
Tilt dish to coat bottom with melted butter.
Beat eggs, sour cream, milk and salt in large mixer bowl until well blended.
Stir in cheeses, green pepper, green onion and pimiento.
Pour into baking dish.
Cook uncovered until omelet is set but still moist, 40 to 45 minutes.
Cut into squares and garnish with additional pimiento or green pepper.
Note: After pouring into baking dish, you can cover and refrigerate, but no longer than 24 hours.
Cook uncovered in 325 oven 40 to 55 minutes.
You can also use low fat milk, sour cream, margarine and cheeses for a lower fat version.