Spanish Omelet

• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 pound red potatoes, cooked, finely chopped
• 1 (6 ounce) package OSCAR MAYER Smoked Ham, chopped
• 6 eggs
• 1/2 cup milk
• 1/4 pound VELVEETA(R), cut into 1/2-inch cubes
• 1/2 cup chopped fresh cilantro

1. Heat oven to 350 degrees F.
2. Cook peppers, onions and garlic in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.
3. Whisk eggs and milk until blended; pour over ham. Top with VELVEETA.
4. Bake 30 min. or until center is set. Sprinkle with cilantro.

green bell pepper, onion, garlic, italian dressing, red potatoes, ham, eggs, milk, velveetauae, fresh cilantro

Taken from www.allrecipes.com/recipe/241332/spanish-omelet/ (may not work)