¼ cup butter or margarine
1-cup sour cream
2 teaspoons salt
¼ teaspoon dried basil
2 cups shredded Cheddar or American cheese
1-cup chopped fresh mushrooms
4 green onions with tops, thinly sliced (about ¼ cup)
1 (2-ounce) jar diced pimiento, drained
Heat butter or margarine in 13x9x2-inch baking dish in 325-degree oven until melted. Coat bottom evenly with melted butter or margarine. In a large mixer bowl beat eggs, sour cream, milk, salt, and basil until blended. Stir in cheese, mushrooms, green onions, and pimiento. Pour into baking dish. Cook uncovered until omelet is set, but still moist (about 40-45 minutes). Cut omelet into 12 (3-inch) squares. Garnish with sliced green onion tops if desired. Serves 12.
To prepare ahead, cover and refrigerate up to 24 hours. Increase cooking time 10-15 minutes.
Serve with assorted Panera Bread pastries, bagels, and breads.
Source: Panera Bread / Sue Stees of Panera Bread