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Lynn's Artichoke Omelets With Tomato Salsa

1 ½ cups medium or hot tomato salsa
1 can (8 ounces) canned or fresh cooked, Artichoke hearts
2 cups sliced fresh mushrooms
2/3 cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
12 eggs
16 ounces sour cream

Instructions:
Preheat the oven to 350 degrees. Coat 8 individual 4" ramekins with a nonstick cooking oil spray. Layer the bottom of each ramekin with salsa. Cut the artichoke hearts into quarters, and distribute evenly over the salsa, followed with the mushrooms and three cheeses (½ tablespoon Parmesan & 2 tablespoons each of Jack and Cheddar in each Ramekin). In a separate bowl, whisk together the eggs and sour cream until
smooth. Pour the egg mixture evenly over the cheese. Bake uncovered for 30 minutes or until set and lightly browned.

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