Distinctive Bed & Breakfasts of Northern Arizona

Cheese Artichoke Oven Omelet

Recipe from the kitchen of Grand Living Bed and Breakfast

3/4 cup picante sauce or salsa (Hot or Mild)
1 cup artichoke hearts, chopped
1/4 cup (1 oz.) parmesan cheese, grated
1 cup (4 ozs.) monterey jack cheese, shredded
1 cup (4 ozs.) sharp cheddar cheese, shredded
6 large eggs
1 8-ounce carton sour cream

Tomato Wedges (Optional)
Parsley Sprigs (Optional)

Preheat oven to 350 degrees F. Butter a 10-inch quiche dish. Spread the
picante sauce on the bottom. Distribute the chopped artichokes evenly over
the picante sauce. Sprinkle parmesan cheese over the artichokes. Sprinkle
with monterey jack and cheddar cheese. Blend the eggs in a blender until
smooth. Add the sour cream to the eggs and blend until mixed. Pour the egg
mixture over the cheeses. Bake uncovered for 30 minutes, or until set. Cut
into wedges and serve garnished with tomato wedges and parsley.

Makes 6 servings

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