Made with green chiles and pico de gallo, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes.
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
6 large [250 mL] egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup pico de gallo
Heat oven to 350°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 blended; pour over chorizo mixture. Top with remaining cheese.
Bake 25 min. or until center is set. Serve topped with pico de gallo.