Texas-Style Egg and Idaho® Potato Skillet

Texas-Style Egg and Idaho® Potato Skillet

Source:
Recipe courtesy of the American Egg Board. 

Yield: 6
Calories: 379
Sodium: 1046mg
Fat: 18g
Saturated Fat: 6g
Trans Fat: 0g
Carbs: 32g
Fiber: 2g
Protein: 21g
Cholesterol: 277mg

Start the day with a big bang of protein with this recipe for Texas-Style Egg and Idaho® Potato Skillet. Round out the meal with a side of tortillas if desired. 

Ingredients:

Directions:

  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 and serve with tortillas, if desired.