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Breakfast/brunch

Spanish Omelet

Spanish Omelet recipe
photo by:kraft
Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA®, garlic and chopped fresh cilantro.
time
prep:
20 min
total:
50 min
servings
total:
6 servings
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What You Need

1
 green pepper, chopped
1
 onion, chopped
2
cloves  garlic, minced
1/4
cup  KRAFT Zesty Italian Dressing
1
lb.  red potatoes (about 3), cooked, finely chopped
1
pkg.   (6 oz.) OSCAR MAYER Smoked Ham, chopped
6
 eggs
1/2
cup  milk
1/4
lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1/2
cup   chopped fresh cilantro

Make It

HEAT oven to 350°F.

COOK first 3 ingredients in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture onto bottom of skillet; top with ham.

WHISK eggs and milk until blended; pour over ham. Top with VELVEETA.

BAKE 30 min. or until center is set. Sprinkle with cilantro.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, or TACO BELL® Thick & Chunky Salsa.
Note
If you don't have an ovenproof skillet, wrap the handle of a regular skillet with several layers of foil before using as directed. Remember that all parts of the skillet will be hot when removing it from the oven.
K:22292v2E:90481
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