Texas Recipes
Texas-Style Egg and Potato Skillet
Scramble Mexican favorites, like potatoes and tortilla chips, for a fast and tasty breakfast skillet or simple supper.
Prep: 5 min | Cook: 15 min | Yield: 6 servings
Ingredients
- 4 thick slices (4 ounces) turkey bacon, chopped
- 1 medium baking potato, diced 1/2 inch
- 8 eggs, beaten
- 1/2 cup pico de gallo or chunky salsa
- 1/2 cup (2 ounces) shredded smoked Cheddar cheese
- 6 flour or whole wheat tortillas (8 inch), warmed (optional)
Instructions
- 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.
Notes
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.
Nutrition
Per serving: Calories: 379 Total Fat: 18g Saturated fat: 6g Polyunsaturated fat: 3g Monounsaturated fat: 6g Cholesterol: 277mg Sodium: 1046mg Carbohydrates: 32g Dietary Fiber: 2g Protein: 21g Vitamin A: 462.9 IU Vitamin D: 57.7 IU Folate: 91.8mcg Calcium: 167.9mg Iron: 3.3mg Choline: 188.7mg
Attribution
Recipe and photo used with permission from:
American Egg Board