Artichoke Cheese Oven Omelet Recipe

4.5 3 4
Artichoke Cheese Oven Omelet Recipe
Artichoke Cheese Oven Omelet Recipe photo by Taste of Home
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Artichoke Cheese Oven Omelet Recipe

Read Reviews
4.5 3 4
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + standing

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

Nutritional Facts

1 piece: 256 calories, 18g fat (11g saturated fat), 209mg cholesterol, 499mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 14g protein.

  • 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
  1. 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.
Originally published as Artichoke Cheese Oven Omelet in Country Woman March/April 2003, p29

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Madelac User ID: 7220584 91342
Reviewed Feb. 17, 2014

"Think I'll put the tomatoes in while it bakes next time."

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carice54 User ID: 1292781 125169
Reviewed Sep. 17, 2011

"I added a small can sliced mushrooms buttons (drained of course) Its a keeper!"

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marcia User ID: 14092 54424
Reviewed Dec. 24, 2007

"This is awesome!!!!!!!!!!!!!!"

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