A different spin on a classic Mountain Man breakfast, this Cheese Artichoke Oven Omelet from The Heartstone Inn and Cottages in Eureka, Arkansas is a wonderful way to start your day in the great outdoors. Like a fluffy, crustless quiche only you layer the ingredients in your dutch oven before pouring over the beaten eggs. In my 10 inch oven, this baked in 30 minutes with 10 coals in a ring around the bottom and 20 or so on the lid. The only thing I would suggest is packing a whisk if you're making this at your campsite, you really do need it to incorporate the sour cream into the beaten eggs. Other than that, this is a good beginners recipe and an easy one pot brunch or breakfast entree.
Cheese Artichoke Oven Omelet
3/4 cup picante sauce OR salsa (hot or mild)
1 14 oz. can artichoke hearts packed in water, drained and roughly chopped
1/4 cup Parmesan cheese, grated
1 cup Monteray Jack cheese, grated
1 cup sharp Cheddar cheese, grated
OR 2 cups Cheddar Jack shredded cheese blend
6 large eggs
1 8 oz. carton sour cream (1 cup)
Tomato wedges and parsley for garnish
Lightly oil or spray 10 inch dutch oven.
Spread the picante sauce OR salsa in the bottom of oven.
Distribute chopped artichokes evenly over the picante sauce.
Sprinkle Parmesan cheese over the artichokes.
Cover with Monteray Jack and Cheddar cheeses.
Beat eggs in medium bowl until well blended.
Whisk in sour cream until smooth.
Pour egg mixture over the cheeses.
Bake at 350 degrees for 30-40 minutes or until set.
Cut into wedges and serve garnished with tomato and parsley.
Makes 6 servings.
|Layer ingredients in well oiled dutch oven then pour over egg mixture|