Give your next baked omelet tasty south-of-the-border appeal with favorite Mexican-style ingredients, including serrano chiles and tomatillos.
What You Need
Original recipe yields 6 servings
6 egg s
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/4 cup chopped onion s
2 chopped serrano chile s
1 cup chopped tomatillo s
1-1/2 cups chopped cooked potatoes
1/4 cup chopped fresh cilantro
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Whisk eggs in medium bowl until blended. Stir in 1/2 cup cheese.
Cook and stir bacon in medium ovenproof skillet on medium heat 5 min. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Return bacon to skillet. Add onions, chiles and tomatillos; cook 5 min. or until bacon is crisp and onions are crisp-tender, stirring occasionally. Stir in potatoes and egg mixture; cook 3 min. (Do not stir.) Place skillet in oven.
Bake 15 min. or until knife inserted in center comes out clean. Top with remaining cheese and cilantro.
Serve this easy-to-make omelet with a fresh fruit salad and slice of whole wheat toast to balance out the meal.
Substitute chopped seeded tomatoes for the tomatillos.
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.