Baked Cheese Omelet with Artichokes, Mushrooms and Salsa


Source: Wendy Kohler

1 cup mild or hot salsa
1 8-ounce can non-marinated artichoke hearts, coarsely chopped
1/2 pound fresh mushrooms, lightly sauteed (or use canned mushrooms)
2/3 cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
12 eggs
16 ounces sour cream

Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. Layer the bottom of the dish with the salsa. Distribute the artichokes evenly over the salsa, followed by the mushrooms and cheeses.

In a separate bowl, whisk together the eggs and sour cream until smooth. Pour the egg mixture evenly over the cheese. Bake uncovered for 50-60 minutes, or until set and lightly browned.

Serves 10-12.