Chorizo, Potato and Green Chile Omelet

Chorizo, Potato and Green Chile Omelet

16

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

Ingredients

50 m {{adjustedServings}} servings 307 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

16
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made this whole recipe in my cast iron skillet which was great because it could go from stove to oven lickety-split. I did cut back on the frozen hashbrowns just a touch only because I had jus...

surprisingly good! will make again. even reheated well

Instead of chorizo I would put turkey Bacon and some spinach but overall great recipe