Texas-Style Egg & Potato Skillet

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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 flour OR whole wheat tortillas (8-inch), warmed, optional

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  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.

Shared from: http://www.incredibleegg.org/recipes-and-more/recipes/texasstyle-egg-potato-skillet