Ingredients
3/4 cup salsa1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese1/4 cup grated Parmesan cheese6 large eggs, lightly beaten1 cup sour creamChopped fresh tomatoes, sliced ripe olives and minced chives, optional
Preparation
Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses.
Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.
