Baked Cheese Omelet with Artichokes, Mushrooms, and Salsa
Try the Baked Cheese Omelet with Artichokes, Mushrooms, and Salsa for a delicious and flavorful breakfast.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.pistrang.com.
Cooking tools:
- Baking dish
- Grater
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Can opener
Ingredients
- 1 cup mild or hot salsa
- 1 8-ounce can non-marinated artichoke hearts, coarsely chopped
- 1/2 pound fresh mushrooms, lightly sauteed (or use canned mushrooms)
- 2/3 cup grated Parmesan cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 12 eggs
- 16 ounces sour cream
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Artichoke Cheese Omelet
savorrecipes.com
Mushroom, Asparagus, And Cheese Omelet | Just A Pinch Recipes
justapinch.com
Cheese Omelette with Baked Mushrooms
australianmushrooms.com.au
Cheese Omelette with Baked Mushrooms
australianmushrooms.com.au
Mushroom & Goat Cheese Omelet
mealgarden.com
Mushroom, Artichoke, and Basil Egg-White Omelet Recipe
food.com
Baked Puffy Cheese Omelet with Peach Salsa Recipe
bettycrocker.com
Three Cheese Omelette & Sautéd Mushrooms Recipe
recipezazz.com