Texas-Style Egg & Potato Skillet
Courtesy of The incredible edible egg™ 6 Servings • 5 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 4 thick slices turkey bacon (4 oz.), chopped |
| 1 medium baking potato, diced (1/2-in.) |
| 8 eggs, beaten |
| 1/2 c. pico de gallo or chunky salsa |
| 1/2 c. shredded smoked Cheddar cheese (2-oz.) |
| 6 flour or whole wheat tortillas (8-in.), warmed, optional |
Directions:
1. 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 min.
2. 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.
3. Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired.
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Nutrition:
Calories: 379; Total Fat: 19g; Saturated Fat: 6g; Cholesterol: 311mg; Total Carbs: 32g; Fiber: 2g; Protein: 21g; Sodium: 1045mg;