Made with green chiles and pico de gallo, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes.
What You Need
Original recipe yields 8 servings
6 oz. Mexican chorizo
1 small red onion, chopped
3 cups ORE-IDA Diced Hash Brown Potatoes
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 egg s
8 egg white s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup pico de gallo
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Let's Make It
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 blended; pour over chorizo mixture. Top with remaining cheese.
Bake 25 min. or until center is set. Serve topped with pico de gallo.
Serve with fresh fruit and a cold glass of fat-free milk to round out the meal.
If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
Substitute TACO BELL® Thick & Chunky Salsa for the pico de gallo.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 13g
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.