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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 small russet potato, peeled and cut into 1/2-inch cubes |
4 large eggs |
2 egg whites |
2 tablespoons coarsely chopped fresh cilantro leaves |
3/4 teaspoon salt |
1/4 teaspoon hot sauce |
1 tablespoon olive oil |
1 garlic clove, minced |
1 small onion, finely chopped |
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel |
1/2 cup queso fresco (2 ounces) |
2 strips cooked crumbled turkey bacon, optional |
Directions:
1. Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
2. Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
3. Preheat the oven broiler to medium-high.
4. Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
5. Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
6. Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
7. Nutritional analysis per serving:
8. Calories 255; Total Fat 15 g; (Sat Fat 5 g, Mono Fat 6 g, Poly Fat 2.5 g) ; Protein 18 g; Carb 12 g; Fiber 1 g; Cholesterol 240 mg; Sodium 985 mg
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