VELVEETA Frittata with Chorizo

• 3 oz. Mexican chorizo
• 1 sweet potato (8 oz.), peeled, chopped
• 2 cups loosely packed baby spinach leaves
• 6 eggs
• 1/2 cup milk
• 6 oz. Queso Blanco VELVEETA, cut into 1/2-inch cubes

1. Heat oven to 375 degrees F.
2. Cook chorizo in medium ovenproof skillet on medium-high heat 5 to 7 min.
3. or until done, stirring frequently.
4. Remove chorizo from skillet, reserving drippings in skillet.
5. Set chorizo aside.
6. Add potatoes to drippings in skillet; cook on medium heat 5 to 6 min.
7. or until potatoes are crisp-tender.
8. Stir in spinach; cook and stir 1 min.
9. or just until wilted.
10. Remove from heat; stir in chorizo.
11. Whisk eggs and milk in medium bowl until blended; stir in VELVEETA.
12. Add to ingredients in skillet; stir just until blended.
13. Bake 20 to 25 min.
14. or until knife inserted in center comes out clean.

chorizo, sweet potato, baby spinach leaves, eggs, milk, queso blanco

Taken from www.kraftrecipes.com/recipes/velveeta-frittata-chorizo-178447.aspx (may not work)