CORNED Beef Hash: Heat oil in large skillet on medium-high heat. Add potatoes and onions; saute 5 min. or until potatoes are lightly browned, stirring occasionally. Stir in broth and red peppers; cook 5 min. or until potatoes are tender. Stir in remaining ingredients; cook until heated thorough. Cover to keep warm.
OMELET: BLEND eggs, milk, salt and black pepper in blender on high speed.
FOR each serving: Pour about 3/4 cup egg mixture into hot lightly greased 8-inch nonstick ovenproof skillet. Top with 1 Tbsp. tomatoes, 1-1/2 Tbsp. bacon and 1 Tbsp. each cheeses and onions. Cook on low heat about 2 min. Transfer to 300ºF-convection oven; bake 5 min. or until set. Fold omelet in half; turn out onto serving plate. Top with 1/2 cup Corned Beef Hash and 1/4 tsp. chives.