Texas-Style Egg & Potato Skillet

Texas-Style Egg & Potato Skillet

Ingredients:

• 4 thick slices 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 white OR whole wheat flour tortillas (8-inch), warmed, OPTIONAL

Directions:

1. COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings.
2. ADD potato; COOK and STIR until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
3. 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.
4. STIR IN pico de gallo; HEAT through. SPRINKLE with cheese. SERVE with tortillas, if desired.