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Breakfast/brunch

Chorizo, Potato & Green Chile Omelet

Chorizo, Potato & Green Chile Omelet recipe
photo by:kraft
Made with green chiles and red salsa, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes.
time
prep:
25 min
total:
50 min
servings
total:
8 servings
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What You Need

6
oz.  Mexican chorizo
1
small  red onion, chopped
3
cups  frozen Southern-style hash browns
1
can  (4 oz.) chopped green chiles, undrained
1
pkg.  (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
4
whole  eggs
8
 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.
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