Mexican Omelet Pie

Mexican Omelet Pie 1/2 cup salsa (medium or hot, depending on your taste) 1 cup (4 ounces), shredded sharp cheddar cheese 1 cup (4 ounces), shredded monterey jack cheese 6 eggs 1 cup (8 ounces) sour cream handful cherry tomatoes, optional fresh chopped parsley, optional Preheat oven to 375 degrees. Lightly grease a 9-inch pie plate with nonstick cooking spray. Pour the salsa into the pie plate; spread around to coat the bottom. Sprinkle the cheese evenly on top. In a medium bowl, whisk the eggs and sour cream together until thoroughly combined. Pour over the cheese. Bake for 35-40 minutes until firm and a tester inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with sliced cherry tomatoes, chopped parsley, and additional salsa, if desired.