Artichoke Omelet With Tomato Salsa Recipes

ARTICHOKE OMELETTE

Artichoke Omelette image

Make and share this Artichoke Omelette recipe from Food.com.

Provided by Dancer

Categories Breakfast

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon light butter
1/2 onion, finely chopped
6 eggs
2 artichoke hearts, finely chopped
8 sliced green olives
1/8 cup milk
4 slices cheese
salt and pepper

Steps:

Saute onions in butter in 12 inch fry pan.
Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
Pour mixture over onions in pan and cover.
Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
Lay cheese over half of omelette.
Flip other half of omelette over cheese half.
Wait about 1 minute.
Slide out of pan and serve hot.

Nutrition Facts : Calories 727.4, Fat 48.7, SaturatedFat 25.3, Cholesterol 640.5, Sodium 1591.6, Carbohydrate 28.6, Fiber 11.1, Sugar 3, Protein 45.8

ARTICHOKE OMELET WITH TOMATO SALSA

Artichoke Omelet with Tomato Salsa image

Number Of Ingredients 8

Ingredients

1 1/2 cups medium or hot salsa
1 can artichoke hearts
2 cups sliced fresh mushrooms
2/3 cup grated Parmesan cheese
2 cups shredded Monterey Jack-Colby cheese
2 cups shredded Cheddar cheese
12 eggs
16 ounces sour cream

Steps:

Instructions:Preheat the oven to 350 degrees. Coat 8 individual 4" ramekins with a nonstick cooking oil spray. Layer the bottom of each ramekin with salsa. Cut the artichoke hearts into quarters, and distribute evenly over the salsa, followed with the mushrooms and three cheeses (½ tablespoon Parmesan & 2 tablespoons each of Jack and Cheddar in each Ramekin). In a separate bowl, whisk together the eggs and sour cream untilsmooth. Pour the egg mixture evenly over the cheese. Bake uncovered for 30 minutes or until set and lightly browned.

Nutrition Facts : Nutritional Facts Serves

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