Mexican Breakfast Recipe with Egg & Potatoes
4 large EGGS 1 Tbsp. olive oil 2 cups frozen potatoes O'Brien 1/4 cup milk OR water 1/4 tsp. salt & pepper 1/2 cup shredded Mexican cheese blend (2 oz.) 1/4 cup salsa 1/4 cup crumbled tortilla chips 1 Tbsp. chopped fresh cilantro, optional
Yields: 4 servings
- Nutritional Information
Per serving: 1/4 of recipe
Total fat: 15 g
Saturated fat: 5 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 5 g
Cholesterol: 200 mg
Sodium: 415 mg
Carbohydrates: 25 g
Fiber: 4 g
Sugar: 2 g
Protein: 13 g
Vitamin A: 112 mcg
Vitamin D: 1 mcg
Folate: 38 mcg
Choline: 163 mg
Calcium: 154 mg
Iron: 2 mg
Potassium: 468 mg
This recipe is an excellent source of choline and protein, and a good source of vitamin A.
HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; COOK covered, stirring occasionally until golden, about 8 minutes.
Meanwhile BEAT eggs, milk, salt and pepper in medium bowl until blended.
REDUCE heat to medium. POUR eggs over potatoes in skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
SPRINKLE with cheese. REMOVE from heat and COVER. LET STAND until cheese is melted, 2 to 3 minutes. TOP with salsa, chips and cilantro, and SERVE.
- Avoid cast iron skillets. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
- Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
- How long should you beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.