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Artichoke Cheese Oven Omelet


  • 3/4 cup salsa
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 6 large eggs, lightly beaten
  • 1 cup 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 in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.

Nutrition Facts

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


Average Rating: 4.5
  • Madelac
    Dec 31, 1969

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

  • carice54
    Sep 17, 2011

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

  • marcia
    Dec 31, 1969

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

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