Zippy Artichoke Oven Omelet
- SERVES
- 4
- PREP
- 10 Min
- COOK TIME
- 35 Min
Who says breakfast can't have a little kick? Our Zippy Artichoke Oven Omelet is the perfect way to get energized and ready for a busy day!
What You'll Need
- 3/4 cup medium or hot salsa
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 6 large eggs
- 1 (8-ounce) container sour cream
What to Do
-
Preheat oven to 350 degrees F. Spread salsa in a greased 10-inch quiche dish (see Note). Arrange chopped artichoke hearts over salsa; sprinkle with cheeses.
-
Process eggs in a blender until smooth. Add sour cream, and process until smooth, stopping once to scrape down sides. Pour egg mixture over cheeses.
-
Bake, uncovered, 35 minutes or until omelet is set. Let stand 5 minutes before serving. Cut into wedges to serve.
Notes
No worries if you don't have a quiche dish. Simply substitute a 10-inch pie plate.
Read NextAmish Breakfast Casserole
