I've never been an omelet person but because this one is baked, I decided to give it a try. It's delicious. I did add some garlic powder and a bit of Seasonal to the eggs along with freshly ground black pepper. It's a great way to use up packages of shredded cheese too. Ann

ARTICHOKE CHEESE OVEN OMELET

3/4 cup salsa

1 can (14 oz) water-packed artichoke hearts, rinsed, drained & chopped

1 cup (4 oz) shredded Monterey Jack cheese

1 cup (4 oz) shredded cheddar cheese

1/4 cup grated Parmesan cheese

6 eggs, lightly beaten

1 cup (8 oz) sour cream

Chopped fresh tomatoes, sliced ripe olives & minced chives, optional

Spread salsa in a greased 9" deep dish pie plate. Top with the artichoke hearts & cheeses. In a medium bowl, whisk the eggs & sour cream. Pour over the cheeses. Bake, uncovered, at 350 degrees 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. Serves 6 to 8.

Taste of Home