Cheesy Artichoke Oven Omelet
Ingredients
| 3/4 cup medium salsa | ||
| 1 cup chopped artichoke hearts | ||
| 1/4 cup grated Parmesan cheese | ||
| 1 cup shredded Monterrey Jack cheese | ||
| 1 cup shredded sharp cheddar cheese | ||
| 6 eggs | ||
| 1 cup sour cream | ||
| tomato wedges | ||
| parsley for garnish |
- Grease a 10 inch quiche dish or 3 small individual ramekins.
- Spread the salsa in the dish.
- Arrange the artichokes evenly over the salsa.
- Sprinkle with Parmesan, Jack cheese and cheddar.
- Process the eggs in a blender until smooth. Add the sour cream and blend well. Pour over the cheeses.
- Bake at 350 degrees for 30 to 40 minutes or until set.
- Serve with tomato wedges and garnish with parsley sprigs.
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