Artichoke Oven Omelet
Description
A layered oven omelet built on salsa, chopped artichoke hearts, and three cheeses — Parmesan, Monterey jalapeño, and Colby — topped with a blended egg and sour cream custard. Assemble the night before and bake in the morning.
Ingredients
Instructions
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Grease a 10-inch baking pan.
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Layer evenly across the pan: salsa, then artichoke hearts, then Parmesan cheese, then Colby cheese.
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In a blender, combine eggs and sour cream. Blend until smooth.
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Pour egg mixture evenly over the layered ingredients.
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Cover and refrigerate overnight if making ahead, or proceed immediately.
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Bake uncovered at 350°F for 30–40 minutes until puffed and golden.
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Let stand 5 minutes before cutting and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 7g35%
- Cholesterol 190mg64%
- Sodium 480mg20%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Add the Monterey jalapeño cheese in the layers or reserve it to sprinkle on top for a melted cheese finish.
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