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Spanish Omelet

"Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA, garlic and chopped fresh cilantro."

Ingredients :

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®, cut into 1/2-inch cubes
1/2 cup chopped fresh cilantro

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Heat oven to 350 degrees F.
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.
Whisk eggs and milk until blended; pour over ham. Top with VELVEETA.
Bake 30 min. or until center is set. Sprinkle with cilantro.

Notes :

Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, or TACO BELL® Thick & Chunky Salsa.
If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before using as directed. Remember that all parts of the skillet will be hot when removing it from the oven.

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