Chorizo, Potato & Green Chile Omelet

• 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 eggs
• 8 egg whites
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup red salsa

1. Heat oven to 350F.
2. Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min.
3. or until chorizo is done, stirring frequently.
4. Add potatoes and chiles; cook 2 min., stirring occasionally.
5. Remove from heat.
6. Stir in 1/2 cup cheese; spread to form even layer in skillet.
7. Whisk eggs and sour cream until well blended; pour over chorizo mixture.
8. Top with remaining cheese.
9. Bake 25 min.
10. or until center is set.
11. Serve topped with salsa.

chorizo, red onion, brown potatoes, green chiles, four cheese, eggs, egg whites, s, red salsa

Taken from www.kraftrecipes.com/recipes/chorizo-potato-green-chile-omelet-126197.aspx (may not work)