Texas-Style Egg & Potato Skillet
Ingredients: -
4 slices turkey bacon, chopped
-
1 medium baking potato, diced (½ inch)
-
8 eggs, beaten
-
½ cup pico de gallo OR chunky salsa
-
½ cup shredded smoked Cheddar cheese
-
6 white or whole wheat flour tortillas (8-inch) (optional)
Instructions: - 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.