Artichoke Cheese Oven Omelet


3/4 cup Salsa
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup Grated Parmesan cheese
6 Eggs, beaten
1 cup (8 ounces) sour cream
Chopped fresh tomatoes, sliced ripe olives and minced chives, optional


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