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From the soon to be released Breakfast--a self help book. . .

Cheesy Artichoke Oven Omelet

3/4 cup hot or mild Picante Sauce
1 cup marinated artichoke hearts
1/4 cup grated Parmesan cheese
1 cup Monterey Jack Cheese
1 cup Sharp Cheddar Cheese
6 large eggs
1 cup sour cream

Preheat Oven to 350

Butter 10" quiche plate

Spread the picante sauce on the bottom of a 10 inch quiche dish. Distribute the chopped artichokes evenly over the picante sauce. Sprinkle parmesan cheese over the artichokes. Sprinkle with Monterey Jack Cheese and Cheddar Cheeses. Beat the eggs until smooth. Add the sour cream and blend until mixed. Pour the egg mixture over the cheese. Bake uncovered for 30 to 40 minutes or until set in the middle.