Spice up your morning with this Chorizo Omelet recipe. Along with green peppers, onion and cheese, serve this up with breakfast today.
What You Need
Original recipe yields 2 servings
1/4 cup chopped Mexican chorizo
1/4 cup chopped green peppers
1/4 cup chopped onions
2 Tbsp. water
1/8 tsp. roasted ground cumin
2 dashes hot pepper sauce
2 KRAFT 2% Milk Sharp Cheddar Singles
1/4 cup TACO BELL® Thick & Chunky Salsa
Add To Shopping List
Let's Make It
Cook meat in 8-inch nonstick skillet on medium-high heat 2 min., stirring occasionally. Add green peppers and onions; cook 2 min. or until meat is done, stirring frequently.
Meanwhile, whisk eggs, water, cumin and pepper sauce in small bowl until blended. Pour into skillet; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still moist.
Place 2% Milk Singles onto half the omelet; fold in half. Remove from heat; let stand, covered, 1 min. Cut in half. Serve topped with salsa.
Substitute 1 chopped OSCAR MAYER Smokies Smoked Sausage or 2 oz. chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham for the chorizo.
Sprinkle with 1 Tbsp. chopped fresh cilantro before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 8g
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.