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RECIPE: Artichoke Cheese Oven Omelet

Posted by annova914 (My Page) on
Mon, Sep 7, 09 at 23:40

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


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

Follow-Up Postings:

RE: RECIPE: Artichoke Cheese Oven Omelet

This is when I would love to have one of those double ovens with the very small oven as part of it. I hate heating the oven for small things & this looks so good.

RE: RECIPE: Artichoke Cheese Oven Omelet

This looks really good - I'm always on the lookout for new easy breakfast recipes. Thanks for sharing :-)


RE: RECIPE: Artichoke Cheese Oven Omelet

Hey Ginger...put some tomatoes in at the same time...the kind that you put Italian dressing on, then add some seasoned breadcrumbs mixed with parmesan cheese and let them bake along with the omelet. They're great reheated (in a counter top oven :)

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