Nacho Usual Breakfast
Nacho Usual Breakfast
Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast.
Ingredients
- 1 pound Sliced russet potatoes, cut to between 1/8-inch and 1/4-inch thickness
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/8 tsp Chipotle powder (optional)
- 1 tsp Olive oil
- 1 cup Shredded or roughly chopped spinach leaves
- 3/4 cup Liquid egg whites
- 3 large Eggs
- 1/8 tsp Salt
- Dash black pepper
- 1/4 cup Shredded reduced-fat cheddar cheese
- 1/4 cup Salsa
Instructions
- Preheat oven to 425 °F.
- In a large bowl, toss potato slices with chili powder, cumin, chipotle powder (if using), and oil. Spread on the baking sheet, with as little overlapping as possible.
- Bake until tender on the inside and slightly crispy on the outside, about 25 minutes. For crisper potatoes, cook for 5 – 10 more minutes, or until potatoes reach desired texture.
- About 5 minutes before potatoes are done, combine egg whites, eggs, salt, and pepper in a medium-large bowl. Add 1 tbsp. water, and thoroughly whisk. Bring a skillet sprayed with nonstick spray to medium heat. Cook and scramble until set, about 3 minutes.
- Arrange cooked potato slices on a serving dish. Top with spinach and scrambled eggs. Sprinkle with cheese, and top with salsa. Serve immediately.