Kick your bacon-potato omelet up a notch by giving it a Mexican-style makeover with cilantro, serrano chiles and salsa verde.
What You Need
Original recipe yields 6 servings
6 egg s
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
6 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped seeded tomato es
1/4 cup chopped onion s
2 chopped serrano chile s
1-1/4 cups chopped cooked red potato es
2 Tbsp. chopped fresh cilantro
3/4 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Whisk eggs in medium bowl until blended. Stir in 1/2 cup cheese.
Cook bacon in medium nonstick skillet just until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings. Return bacon to skillet. Add tomatoes, onions and chiles; cook and stir 5 min. or until onions are crisp-tender.
Stir in potatoes and egg mixture; cover. Cook on medium-low heat 15 min. or until egg mixture is set, running spatula around edge of skillet after 5 min. and tilting skillet to allow uncooked egg mixture to flow underneath.
Top omelet with remaining cheese and cilantro; cook, covered, 2 min. or until cheese is melted. Serve with salsa.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.
Substitute chopped tomatillos for the tomatoes.
For a baked omelet, heat oven to 350ºF. Use ovenproof medium nonstick skillet to cook bacon and tomato mixture as directed. Stir in potatoes and egg mixture; cook 3 min. (Do not stir.) Place in oven. Bake 15 min. or until center is set. Top with remaining cheese and cilantro; bake 2 min. or until cheese is melted. Serve with salsa.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.