Make a cheesy, spicy breakfast dish with our Parmesan-Potato and Chorizo Omelet. This omelet is great alongside a fruit salad or mixed greens!
What You Need
Original recipe yields 6 servings
1/4 lb. Mexican chorizo, crumbled
2 cups ORE-IDA Potatoes O’Brien
1 cup frozen mixed vegetables (carrots, corn, peas)
6 egg s, beaten
2 Tbsp. milk
5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. chopped fresh cilantro
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Let's Make It
Cook meat in large nonstick skillet on medium-high heat until done, stirring frequently. Remove meat from skillet, reserving drippings in skillet. Set meat aside. Add potatoes and vegetables to skillet; cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Return meat to skillet; stir.
Beat eggs, milk, 4 Tbsp. cheese, garlic powder, onion powder and cilantro in medium bowl with whisk until blended. Pour over meat mixture in skillet; cover.
Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.
For a delightful brunch idea, serve this Parmesan-Potato and Chorizo Omelet with a seasonal fruit salad.
Make it your own by using your favorite mixed vegetable variety and topping with TACO BELL® Thick & Chunky Salsa before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* 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.