Artichoke Cheese Oven Omelet

• 34 cup salsa
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 14 cup grated parmesan cheese
• 6 eggs, beaten
• 1 cup sour cream
• chopped fresh tomato, sliced ripe olives and minced chives (optional)

1. Spread salsa in a greased 9-inch deep dish pie-plate.
2. Top with the artichoke hearts and cheeses.
3. In a bowl, whisk the eggs and sour cream.
4. Pour over the cheeses.
5. Bake, uncovered, at 350 F for 25-30 minutes or until a knife inserted near the center comes out clean.
6. Let stand for 5 minutes before cutting.
7. Garnish with tomatoes, olives and chives if desired.
8. Yield: 6-8 servings.
9. Country Woman.

salsa, water, shredded monterey jack cheese, cheddar cheese, parmesan cheese, eggs, sour cream, fresh tomato

Taken from www.food.com/recipe/artichoke-cheese-oven-omelet-132741 (may not work)