Artichoke Cheese Oven Omelet Recipe

Artichoke Cheese Oven Omelet Recipe photo by Taste of Home

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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.

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Artichoke Cheese Oven Omelet Recipe

Prep: 10 min. Bake: 25 min. + standing

Yield: 6-8 Servings

10 25 35

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

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.
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.

Nutritional Facts 1 serving (1 piece) equals 256 calories, 18 g fat (11 g saturated fat), 209 mg cholesterol, 499 mg sodium, 6 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Artichoke Cheese Oven Omelet in Country Woman March/April 2003, p29