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