Jalapeno Cherry Salsa Oven Omelet

Ingredients

1/2 cup Brownwood Farms Jalapeno Cherry Salsa (Add to Cart)

1 cup chopped canned artichoke hearts

1 cup shredded Monterey Jack cheese

1 cup shredded sharp Cheddar cheese

6 eggs

8 oz. carton sour cream

Dill weed (optional)

Tomato wedges (optional)

Parsley sprigs (optional)

 

Preheat oven to 350 degrees.  Pour 1/2 cup Brownwood Farms Jalapeno Cherry Salsa (Add to Cart) into bottom of lightly greased 10″ quiche dish.  Sprinkle artichokes over salsa.  Sprinkle cheeses over artichokes.  In blender container, place eggs and blend well.  Add sour cream to eggs and blend until smooth.  Pour egg mixture over cheeses.  Sprinkle lightly with dill weed.  Bake uncovered for 30-40 minutes, or until knife inserted near middle comes out clean.  Cut into wedges.  Garnish with tomato wedges and parsley.