Potato and Egg Scramble
  • 30
  • 13
  • 180
  • 4

Potato and Egg Scramble

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

  • Nonstick cooking spray
  • 1 (8-ounce) can tomato sauce
  • 3 green onions, sliced
  • 2 to 3 ancho chiles, stemmed, seeded, and torn into strips
  • 1½ cups chopped, cooked potato (about 1 medium russet potato)*
  • 1 cup chopped onion
  • 6 egg whites or ¾ cup of egg substitute
  • 2 whole eggs
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon salt 
  • ½ cup crumbled Queso Fresco cheese
  • 2 tablespoons chopped fresh cilantro

*To cook potato, poke potato with a fork and place in a microwave-safe bowl and cover with plastic wrap. Make sure that the plastic doesn’t touch the potato. Microwave on high for 5 minutes or until potato is soft inside.

  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.

Makes 4 servings - ¾ cup per serving.

Calories: 180
Total Fat: 5 g 
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 110 mg
Sodium: 540 mg
Total Carbohydrate: 21 g
Dietary Fiber: 4 g 
Protein: 14 g