Chorizo, Potato and Green Chile Omelet

12 Reviews

Prep: 25 min
Cook: 25 min
Ready In: 50 min

“Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.” - by Kraft Natural Shredded Cheese

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
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red salsa

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Directions

Heat oven to 350 degrees 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.

Nutrition

Amount Per Serving (8 total)

Calories
307 cal
15%

Fat
19.8 g
30%

Carbs
15.8 g
5%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

Sarah Jo

Apr. 25, 2012

"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 just unde..." See morer a cup and a half left in the bag. I did not have the specific cheese that the recipe asked for--I used pepper jack. The salsa I used was homemade and I also used reduced fat sour cream. Boy, was this good--both my kids and I thought this was VERY tasty. Both my sons asked for seconds! I would like to make this again but I think I would cut back both the cheese and the sour cream for next time and see if I can't throw in some fresh chopped vegetables. As is, quite good!"