Artichoke Oven Omelet

 

Artichoke Oven Omelet

Ingredients

• 3/4 c. green salsa

• 1 can 14 oz. water-packed artichoke hearts, drained and chopped

• 1 c. shredded Monterey Jack cheese

• 1 c. shredded Cheddar cheese

• 1/4 c. grated Parmesan cheese

• 6 eggs

• 1 c. sour cream

• Optional: chopped fresh tomatoes sliced ripe olives and minced chives

Instructions

1. Spread the salsa in a greased 9 inch deep dish pie plate. Top with chopped artichoke hearts and cheeses. In a bowl, beat the eggs then whisk in the sour cream. Pour over the cheeses. 

2. Bake, uncovered at 350° for 25 to 30 minutes or until a knife inserted near the center comes out clean. 

Notes

Make sure you drain the chopped artichoke hearts really well.