Zippy Cheese Omelet

This baked omelet is super easy to put together and very delicious!  It is super duper cheesy and it rises (sort of) like a souffle.  It is impressive to see when it comes out of the oven!  I usually make it for breakfast on a Saturday and we eat the leftovers after church on Sunday.  It is just as good warmed up a day later.  Enjoy!

Zippy Cheese Omelet (adapted from the Heartstone Inn Cookbook)

1/2 c. chunky salsa (I used Herdez mild)
2 c. finely shredded co/jack cheese
6 eggs
1 (8 oz.) carton sour cream
Dried dill weed (for garnish)

Preheat the oven to 350.  Pour the salsa onto the bottom of a greased 10" pie plate.  Sprinkle cheese over salsa.  In blender container place eggs and blend until smooth.  Add sour cream to eggs and blend until smooth.  Pour egg mixture over cheese and sprinkle the top with dried dill.  Bake, uncovered for 30-40 minutes until set, puffed and golden brown.  

I served mine with turkey bacon!

6 servings (280 calories each serving) according to my calculator on loseit.com