Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 256
  • Fat:
  • 18 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 209 mg
  • Sodium:
  • 499 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 1 g
  • Protein:
  • 14 g
Contest Winning Recipe

Artichoke Cheese Oven Omelet

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.

SERVINGS

6-8

CATEGORY

Breakfast/Brunch

METHOD

Baked

PREP

10 min.

COOK

25 min.

TOTAL

35 min.

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, 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.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008