Back to Artichoke Cheese Oven Omelet

Print Options


Card Sizes

Artichoke Cheese Oven Omelet Recipe

Artichoke Cheese Oven Omelet Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 25 min. + standing YIELD:6-8 servings


  • 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.

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.

Reviews for Artichoke Cheese Oven Omelet

Sort By :
Reviewed Feb. 17, 2014

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

Reviewed Sep. 17, 2011

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

Reviewed Dec. 24, 2007

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

Loading Image

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.