Zippy artichoke oven omelet

Serves 6

• ¾ cup hot picante sauce or salsa
• 1 cup chopped artichoke hearts
• ¼ cup grated parmesan cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 6 eggs
• 1 (8-ounce) sour cream
• Tomato wedges (optional)
• Parsley sprigs (optional)

1. Grease a 10-inch quiche dish.
2. Spread the picante in the bottom, distribute the chopped artichokes evenly over the picante sauce.
3. Sprinkle parmesan cheese over the artichokes, sprinkle the Monterey Jack and cheddar cheese over all.
4. Place the eggs in a blender container and blend until smooth, add the sour cream and blend.
5. Pour the egg mixture over the cheeses.
6. Bake uncovered in a 350F oven for 30 to 40 minutes, or until set.
7. Cut into wedges and serve garnished with tomato wedges and parsley.

BON APPETIT