Artichoke Cheese Oven Omelet
Ingredients
3/4 cup Salsa
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup Grated Parmesan cheese
6 Eggs, beaten
1 cup (8 ounces) sour cream
Chopped fresh tomatoes, sliced ripe olives and minced chives, optional
Preparation
Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses.
Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired. Yield: 6-8 servings.