|
|
|
|
|
Cheese Artichoke Oven Omelet presented by Dobson House Bed & Breakfast
|
Email this page to a Friend
|
|
3/4 cup salsa
1 cup canned artichoke hearts, chopped (not those in oil)
1/4 cup Parmesan cheese, grated
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese shredded
6 large eggs
1 cup nonfat yogurt
Preheat oven to 350. Spray a 10 inch quiche dish or pyrex pie pan with Pam.
Spread salsa over bottom. Distribute artichokes over the salsa.
Sprinkle with Parmesan, then distribute Jack and cheddar in layers.
Beat eggs and add yogurt, blending until smooth. Pour egg mix over cheeses.
Bake uncovered for 30-40 minutes, or until set. Cut into wedges and serve.
This recipe came from The Heartstone Inn in Eureka Springs, AR Guests
generally ask for a copy of the recipe. It is very tasty.
|
|
Dobson House Bed & Breakfast
Taos, New Mexico
6,000 square foot solar adobe at 7,000 feet on a 100 foot hill in a rift valley overlooking the Rio Grande Gorge.
|
Click here for pictures and information about the inn.
|
|
More Dobson House Bed & Breakfast Recipes:
Sweet Potato Pone
|
|
|
|
More Recipes
Omelets
|
|
|
|
|
|
|
