Zippy Cheese Artichoke Oven Omelette

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Great brunch dish. Attractive and tasty.

3/4 cup picante sauce or salsa (hot or mild)
1 cup artichoke hearts, chopped
1/4 cup grated Parmesan cheese
1 cup Monterrey Jack, shredded (I used 1/3 cup pepper jack instead)
1 cup sharp cheddar, shredded
6 eggs, large
8 oz. lite or no fat sour cream
Tomato wedges and parsley

Preheat oven to 350. Butter a 10″ pie plate. (I used a glass one and didn`t butter and it was fine.) Spread picante on the bottom. Distribute the artichoke hearts evenly over picante sauce. Sprinkle on the parmesan cheese, then monterey jack and cheddar. Blend eggs until smooth, add sour cream and blend. Pour egg mixture over the cheeses. Bake uncovered for 30-40 min. or until set. Cut into wedges and garnish with tomato wedge and parsley.


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