Chorizo, Potato & Green Chile Omelet


6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.)  Mexican style shredded  cheese, divided
4 whole eggs
8 egg whites
1/2 cup sour cream
1/2 cup red salsa


1. Heat oven to 350 degrees F.

2. 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.

3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.

4. Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.

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