ARTICHOKE CHEESE OVEN OMELET

You will love this cheesy artichoke omelet and appreciate the easy cleanup.

3/4 cup salsa
1 can (14 oz) water-packed artichoke hearts,
drained and chopped
1 cup (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded cheddar cheese
1/4 cup grated Parmesan cheese
6 eggs, beaten
1 cup (8 oz) sour cream
Chopped fresh tomatoes, sliced ripe olives
and minced chives, optional

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

Country Woman