This comforting artichoke omelet goes great with refried beans, fruit salad and Libby’s Juicy Juice.
3/4 cup ORTEGA Salsa – Homestyle Recipe (Mild)
2 cups shredded cheddar cheese
1-1/2 cups coarsely chopped artichoke hearts
2 green onions, finely chopped
6 large eggs
1 cup sour cream
Preheat oven to 400F (205C). Grease 9-inch deep-dish pie plate.
Spread salsa over bottom of prepared pan; sprinkle with cheese, artichoke hearts and green onions. Beat eggs and sour cream in medium bowl until blended; pour over artichoke mixture.
Bake for 30 to 40 minutes or until center is set. Cut into wedges. Season with salt and ground black pepper.
Makes 6 servings.