Artichoke Cheese Oven Omelet |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You will love this cheesy artichoke omelet and appreciate the easy cleanup. Ingredients:
3/4 cup salsa |
1 (14 ounce) can water-packed artichoke hearts, drained and chopped |
1 cup shredded monterey jack cheese |
1 cup shredded cheddar cheese |
1/4 cup grated parmesan cheese |
6 eggs, beaten |
1 cup sour cream |
chopped fresh tomato, sliced ripe olives and minced chives (optional) |
Directions:
1. Spread salsa in a greased 9-inch deep dish pie-plate.
2. Top with the artichoke hearts and cheeses.
3. In a bowl, whisk the eggs and sour cream.
4. Pour over the cheeses.
5. Bake, uncovered, at 350 F for 25-30 minutes or until a knife inserted near the center comes out clean.
6. Let stand for 5 minutes before cutting.
7. Garnish with tomatoes, olives and chives if desired. Yield: 6-8 servings.
8. Country Woman.
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