Artichoke Cheese Oven Omelet |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Every Saturday for 10 years, my husband has gotten together with his breakfast club -good friends who take turns cooking for the group in their homes. The boys all love his cheesy artichoke omelet, and Jack appreciates the easy cleanup. 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, lightly beaten |
1 cup (8 ounces) sour cream |
chopped fresh tomatoes, sliced ripe olives and minced chives, optional |
Directions:
1. 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.
2. 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.
|
|