Chorizo, Potato & Green Chile Omelet

Ingredients

• 4 oz chiles green undrained chopped canned
• 8 oz four cheese shredded with a touch of philadelphia, divided mexican style kraft
• 6 oz mexican chorizo 
• 0.5 cup knudsen cream sour
• 8  egg whites 
• 3 cups ore-ida hash brown potatoes diced
• 0.5 cup pico de gallo 
• 1 small onion red chopped
• 4  eggs whole

Equipment

• frying pan
• oven
• whisk

Directions

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