Cheesy Artichoke Oven Omelet
There are several yummy layers to this Cheesy Artichoke Oven Omelet: salsa, artichokes, cheese and eggs. Top with tomato rounds for a festive main dish brunch.
Servings 6
Ingredients
- 3/4 cup of your favorite salsa
- 1 cup artichoke hearts chopped
- 1/4 cup 1 ounce parmesan cheese, grated
- 1 cup 4 ounces Monterey Jack Cheese, shredded
- 1 cup 4 ounces sharp cheddar cheese, shredded
- 6 large eggs
- 8 ounces sour cream regular or light
- thinly sliced tomato rounds three roma tomatoes should be enough
Instructions
- Preheat oven to 350 degrees.
- Butter or grease a 10 inch quiche dish.
- Spread the salsa on the bottom.
- Distribute the chopped artichokes evenly over the salsa.
- Sprinkle parmesan over the artichokes.
- Sprinkle with the Monterey Jack and Cheddar cheeses.
- Blend the eggs in a blender 'til smooth.
- Add the sour cream to the eggs and blend until mixed.
- Pour the egg mixture over the cheeses.
- Float sliced tomato rounds on top of all, covering the whole surface.
- Bake uncovered 30-40 minutes, or until set.
- Cut into wedges and serve garnished with parsley or basil.
Notes
Double this recipe and bake in a 9 X 13" glass baking dish. You'll likely need to add 10-15 minutes to the baking time.