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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 peppers, onions and garlic 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 to evenly cover 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.

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 your 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.
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