Ingredients
1/4
cup butter or margarine
18
eggs
1
cup sour cream
1
cup milk
2
teaspoons salt
4
medium green onions, chopped (1/4 cup)
Chopped fresh parsley
Preparation
Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom.
In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.
Bake uncovered about 35 minutes or until eggs are set but moist. Sprinkle with parsley.
