• 6servings
  • 35minutes
  • 256calories

Rate this recipe:

Nutrition Info . . .

VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup salsa

  2. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

  3. 1 cup (4 ounces) shredded Monterey Jack cheese

  4. 1 cup (4 ounces) shredded cheddar cheese

  5. 1/4 cup grated Parmesan cheese

  6. 6 eggs, lightly beaten

  7. 1 cup (8 ounces) sour cream

  8. Chopped fresh tomatoes, sliced ripe olives and minced chives, optional

Instructions Jump to Ingredients ↑

  1. Artichoke Cheese Oven Omelet Recipe photo by Taste of Home 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.


Send feedback