Breakfast/brunch

Chorizo, Potato & Green Chile Omelet

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Chorizo, Potato & Green Chile Omelet recipe

photo by:kraft

I put this dish into the meal rotation!

posted by

a cook

on 11/13/2012

time

prep:

25 min

total:

50 min

servings

total:

8 servings

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What You Need

oz. chorizo

small red onion, chopped

cups frozen Southern-style hash browns

can (4 oz.) chopped green chiles, undrained

pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

whole eggs

egg whites

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup red salsa

Make It

HEAT oven to 350°F.

COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.

WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.

BAKE 25 min. or until center is set. Serve topped with salsa.

Kraft Kitchens Tips

Serving Suggestion

Serve with fresh fruit and a cold glass of fat-free milk to round out the meal.

Note

If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.