Ingredients for Artichoke Cheese Oven Omelet
- 1/2 cup salsa
- 1 (14 ounce) can artichoke hearts, drained and quartered
- Monterey Jack Cheese
- 1 1/2 cups shredded cheddar cheese
- Parmesan Cheese
- 6 large eggs
- 1/4 cup sour cream
- Chopped tomatoes for garnish, if desired
- 1/2 cup shredded mozzarella cheese
- Pinch of salt
- Pinch of pepper
- Olives for garnish, if desired
- Chives for garnish, if desired
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How to Make Artichoke Cheese Oven Omelet
- Preheat oven to 350°F (175°C). Grease a 9-inch deep dish pie plate with cooking spray or butter.
- Spread 1/2 cup of your favorite salsa evenly over the bottom of the prepared pie plate.
- Arrange 1 (14 ounce) can of artichoke hearts, drained and quartered, over the salsa.
- Sprinkle 1 1/2 cups of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese over the artichoke hearts.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup sour cream, and a pinch of salt and pepper.
- Pour the egg mixture evenly over the cheese layer.
- Bake for 25-30 minutes, or until the omelet is set and a knife inserted near the center comes out clean.
- Let stand for 5 minutes before slicing and serving.
- Garnish with chopped tomatoes, olives, and chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
74g
Carbs
3g
