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Texas-Style Egg & Potato Skillet

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Quick Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 6 servings

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What You Need

4
thick slices turkey bacon (4 oz.), chopped
1
medium baking potato, diced (1/2-inch)
8
EGGS, beaten
1/2
cup pico de gallo OR chunky salsa
1/2
cup shredded smoked Cheddar cheese (2 oz.)
6
flour OR whole wheat tortillas (8-inch), warmed, OPTIONAL

Here’s How

  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 minutes
  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.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

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Insider Info

  • Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

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Nutrition Information

Per Serving

Excellent Source: protein, folate and choline

Good Source: calcium and iron

calories: 379
total fat: 18g
saturated fat: 6g
polyunsaturated fat: 3g
monounsaturated fat: 6g
cholesterol: 277mg
sodium: 1,046mg
carbohydrates: 32g
dietary fiber: 2g
protein: 21g
vitamin A: 462.9IU
vitamin D: 57.7IU
folate: 91.8mcg
calcium: 167.9mg
iron: 3.3mg
choline: 188.7mg

vitamin C: 3.6mg
vitamin E: 1.4IU
trans fat: 0g
sugars: 2g
potassium: 394.8mg
magnesium: 31.4mg
selenium: 35.7mcg
phosphorus: 297.6mg
vitamin B12: 0.7mcg
vitamin K: 3.9mcg
vitamin B6: 0.3mg
copper: 0.2mg
vitamin B1 - thiamin: 0.3mg
manganese: 0.3mg
zinc: 1.8mg
vitamin B2 - riboflavin: 0.5mg
vitamin B3 - niacin: 5.6mg
omega 3: 0.2g
omega 6: 2.9g

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