Directions
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.
Ingredients
- 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 white OR whole wheat flour tortillas (8-inch), warmed, OPTIONAL
Tips
Lighter Option- Recipe can be made with reduced-fat cheese, if desired.
Per serving: 1/6 of recipe
- Calories 379
- Total Fat 19 g
- Saturated fat 6 g
- Polyunsaturated fat 3 g
- Monounsaturated fat 6 g
- Cholesterol 311 mg
- Sodium 1,045 mg
- Carbohydrates 32 g
- Dietary Fiber 2 g
- Protein 21 g
- Vitamin A 427.5 IU
- Vitamin D 23.3 IU
- Folate 91.8 mcg
- Calcium 165.9 mg
- Iron 3.3 mg
- Choline 188.7 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.