Texas-Style Egg and Potato Skillet
Recipe courtesy of the American Egg Board.
4 thick slices turkey bacon (4 ounces), chopped
1 medium baking potato, diced (1/2-inch)
8 large eggs, beaten
1/2 cup pico de gallo or chunky salsa
1/2 cup shredded smoked cheddar cheese (2 ounces)
6 (8-inch) flour or whole wheat tortillas, warmed (optional)
- Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
- Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
- Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 379; Total Fat: 19g; Saturated Fat: 6g; Cholesterol: 311mg; Total Carbs: 32g; Fiber: 2g; Protein: 21g; Sodium: 1045mg.
Recipe and photograph courtesy of the American Egg Board.