Chorizo, Potato & Green Chile Omelet

By SarahJD60

Ingredients

• 6 oz. chorizo
• 1 small red onion, chopped
• 3 cups frozen Southern-style hash browns
• 1 can (4 oz.) chopped green chiles, undrained
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
• 4 whole eggs
• 8 egg whites
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup red salsa

Details

Servings 8
Preparation time 25mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.

WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.

BAKE 25 min. or until center is set. Serve topped with salsa.