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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.
Course Breakfast/Brunch
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Allie Taylor


  • 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


  • 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.


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.