Dutch Oven Omelet

 Dutch Oven Omelet
1/4 c. butter
16 eggs  (4 cups)

2/3 c. sour cream

2/3 c. milk

1 1/2 t. salt

1/4 c. green onions, chopped

1-2 c. grated cheese

Melt butter in 12 inch Dutch oven.

Beat together eggs, sour cream, milk and salt. 

Stir in green onions and pour into Dutch oven.  

Place 16 briquettes on the lid and 8 under the bottom.  

Bake for 40 to 50 minutes, until the center is set and the edges are golden brown.  

Top with cheese and return lid until the cheese has melted.

This can be baked in a 9x13 pan at 350 for 40 to 50 minutes.  

Sometimes I add ham and bell peppers.