Artichoke Oven Omelet

Artichoke Baked Omelette


  • 3/4 c. green salsa
  • 1 can 14 oz. water-packed artichoke hearts, drained and chopped
  • 1 c. shredded Monterey Jack cheese
  • 1 c. shredded Cheddar cheese
  • 1/4 c. grated Parmesan cheese
  • 6 eggs
  • 1 c. sour cream
  • Optional: chopped fresh tomatoes sliced ripe olives and minced chives


  • Spread the salsa in a greased 9 inch deep dish pie plate. Top with chopped artichoke hearts and cheeses. In a bowl, beat the eggs then whisk in the sour cream. Pour over the cheeses. 
  • Bake, uncovered at 350° for 25 to 30 minutes or until a knife inserted near the center comes out clean. 
  • Let stand five minutes. Garnish with tomatoes, olives, and chives.


Make sure you drain the chopped artichoke hearts really well.

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