Chorizo, Potato and Green Chile Omelet recipe

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Ingredients

6 ounces chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 (4 ounce) can chopped green chiles, undrained
1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
½ cup BREAKSTONE'S or KNUDSEN Sour Cream
½ cup red salsa

Nutrition Info

336.1 calories
carbohydrate: 16.3 g
cholesterol: 146.6 mg
fat: 22.7 g
fiber: 1.9 g
protein: 20.3 g
saturatedFat: 10.6 g
servingSize: -
sodium: 831.8 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. 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.

  3. Whisk eggs and sour cream until well blended, pour over chorizo mixture. Top with remaining cheese.

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

Recipe Yield

8 servings

Recipe Note

Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.

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