Mexican Breakfast Recipe with Egg & Potatoes
1 tbsp. olive oil 2 cups frozen potatoes O'Brien 4 EGGS 1/4 cup milk OR water 1/4 tsp. salt Pepper, as desired 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
Total Fat: 14 g
Saturated fat: 5 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 5 g
Cholesterol: 200 mg
Sodium: 562 mg
Carbohydrates: 15 g
Dietary Fiber: 1 g
Protein: 11 g
Vitamin A: 495.7 IU
Vitamin D: 47.6 IU
Folate: 25.7 mcg
Calcium: 157.2 mg
Iron: 1.3 mg
Choline: 130.7 mg
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; cover pan. LET STAND until cheese is melted, 2 to 3 minutes. TOP with salsa, chips and cilantro, if desired.
Mexican breakfast favorites, like cheese, salsa and tortilla chips, make a tasty Mexican skillet recipe that’s fast enough for breakfast and filling enough for lunch or dinner.
Avoid cast iron. 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 to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.