Spanish Omelet

Spanish Omelet 1 green pepper, chopped 1 onion, chopped 2 cloves garlic, minced 1/4 cup Zesty Italian Dressing 1 lb. red potatoes (about 3), cooked, finely chopped 1 pkg. (6 oz.) Smoked Ham, chopped 6 eggs 1/2 cup milk 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes 1/2 cup chopped fresh cilantro HEAT oven to 350°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.