This recipe is sure to be a family favorite — everyday ingredients, easy to make, and good for you.
What you'll need
Whisk or fork
8 ounces Tomato Sauce canned
2 Ancho Chiles stemmed, seeded, and torn into strips
1 1/2 cups Potato chopped, cooked (about 1 medium russet potato)
6 Egg Whites or 3/4 cup Egg Substitute
1/4 teaspoon Cumin Ground
1/2 cup Queso Fresco Cheese crumbled
2 tablespoons Cilantro Fresh, chopped
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5 g||6%|
|Saturated Fat 2 g||10%|
|Sodium 540 mg||23%|
|Total Carbohydrate 21 g||8%|
|Dietary Fiber 4 g||14%|
|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: