Three Cheese and Artichoke Oven Omelet

Servings: 6

Get the Skillet!

So easy to assemble in minutes for a tangy egg dish anytime of day.



8 ounces sliced mushrooms

1 tablespoon butter

¾ cup picante, taco sauce, or salsa

1 cup artichoke hearts, chopped

4 oz. shredded Monterey Jack cheese

4 oz. shredded sharp Cheddar cheese

6 large eggs

1 cup (8 oz.) sour cream

2 tablespoons chopped parsley

¼ cup grated Pecorino Romano cheese

½ cut chopped sweet bell peppers


  3 Cheese Artichoke Omelet on a plate.
[Click for larger image] 


Preheat oven to 350°. In a small skillet coated with Teflon ™ nonstick, sauté mushrooms in butter to brown; set aside. Spread salsa on bottom of a 9-inch round baking pan coated with Teflon™ nonstick. Layer: artichokes, Jack cheese, mushrooms, and Cheddar. Whip eggs; blend in sour cream; pour into pan. Add parsley, peppers, Romano cheese. Bake 35 minutes to set middle. Sit 5 minutes and serve.