Cheese Artichoke Baked Omelet

Filed under: Breakfast, Breakfast - Omelets, Eggs, Eggs - Omelets.

This is a great dish that can be baked in two 6-inch ramekins or a 10-inch quiche dish. Arrange all the dried ingredients on the baking dish overnite and the following morning, simply pour the mixture of beaten eggs & sour cream over the cheese & bake.

3/4 cup salsa (Pace Medium Chunky salsa)
1 cup chopped artichokes
1/4 cup shredded Parmesan cheese
1 cup shredded Monterrey Jack cheese
1 cup shredded Sharp Cheddar cheese
6 large eggs
1 8-oz carton sour cream
Tomato and parsley for garnish

Preheat oven to 350 degree F. Butter a 10-inch quiche or 2 6-inch ramekins. Spread the salsa on the bottom of the baking dish. Distribute the chopped artichokes evenly over the salsa. Sprinkle Parmesan cheese over the artichokes, then spread all the Monterrey & Cheddar cheese on top of the Parmesan cheese and artichokes. Beat the eggs until smooth. Add the sour cream to the eggs and blend until mixed well. Pour the egg mixture over the cheeses. Bake uncovered for 35 minutes or until set. Cut into wedges and serve garnished with tomato wedges and parsley.

Recipe Summary:
Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 35 minutes

Recipe Provided By:
Grand Living Bed and Breakfast
Williams, AZ

Williams Bed and Breakfast Inns