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Potato and Egg Scramble

Ready In: 30 minutes
Serves: 4
Gluten-freeLow Added SugarVegetarian

This recipe is sure to be a family favorite — everyday ingredients, easy to make, and good for you.

What you'll need

Can opener
Cutting board
Sharp knife
Measuring cups
Measuring spoons
Blender
Small saucepan
Medium skillet
Whisk or fork
Small bowl
Stovetop

Ingredients

Serves 4
8 ounces Tomato Sauce canned
3 Green Onions sliced
2 Ancho Chiles stemmed, seeded, and torn into strips
Nonstick Cooking Spray
1 1/2 cups Potato chopped, cooked (about 1 medium russet potato)
1 cup Onion chopped
6 Egg Whites or 3/4 cup Egg Substitute
2 Eggs Whole
1/4 teaspoon Cumin Ground
1/8 teaspoon Salt
1/2 cup Queso Fresco Cheese crumbled
2 tablespoons Cilantro Fresh, chopped

Directions

1.Put tomato sauce, green onions, and dried chiles in a blender container, cover with a tight fitting lid, and blend until smooth. Pour into a small saucepan over low heat.
2.Spray a medium skillet with nonstick cooking spray. Add potato and onion and cook over medium heat for 10 minutes, stirring often. Coat vegetables with cooking spray once or twice during cooking. Remove from skillet and keep warm.
3.Beat egg whites and whole eggs with cumin and salt. Coat skillet again with cooking spray and add eggs; cook and stir for 5 minutes or until eggs are set. Stir potato mixture into eggs.
4.Top eggs and potatoes with warm sauce, cheese, and cilantro. Serve immediately.

Nutrition Facts

Serving Size 0.75 cup

Serving Per Container 4

Amount Per Serving
Calories 180
% Daily Value*
Total Fat 5 g6%
Saturated Fat 2 g10%
Sodium 540 mg23%
Total Carbohydrate 21 g8%
Dietary Fiber 4 g14%
Protein 14 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: