Three-Cheese & Artichoke Oven Omelet

Ingredients

• 8 ounces sliced mushrooms
• 1 tablespoon butter
• ¾ cup picante, taco sauce, or salsa 
• 1 cup artichoke hearts, chopped
• 4 oz. shredded Monterey Jack cheese
• 4 oz. shredded sharp Cheddar cheese
• 6 large eggs
• 1 cup (8 oz.) sour cream
• 2 tablespoons chopped parsley
• ¼ cup grated Pecorino Romano cheese
• ½ cut chopped sweet bell peppers

Directions

Preheat oven to 350°. In a small skillet coated with Teflon ™ nonstick, sauté mushrooms in butter to brown; set aside. Spread salsa on bottom of a 9-inch round baking pan coated with Teflon™ nonstick.  Layer: artichokes, Jack cheese, mushrooms, and Cheddar. Whip eggs; blend in sour cream; pour into pan. Add parsley, peppers, Romano cheese. Bake 35 minutes to set middle. Sit 5 minutes and serve.