Ingredients
6
eggs
1/4
cup milk
1/4
teaspoon dried oregano leaves
1
clove garlic, chopped
1
bag (19 oz) Value Size frozen roasted potatoes, broccoli & cheese sauce
1/2
lb fully cooked chorizo sausage links, casing removed, chopped
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
cup shredded Cheddar cheese (2 oz)
Salsa, if desired
Preparation
In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside.
In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well.
Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist.
Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted. Serve with salsa.
