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 Alsum russet potatoes sliced, cut to between ⅛ inch and ¼ inch thickness
- 1 Teaspoon Chili powder
- ½ Teaspoon Ground cumin
- ⅛ Teaspoon Chipotle powder optional
- 1 Teaspoon Olive oil
- 1 Cup Spinach leaves shredded or roughly chopped
- ¾ Cup Liquid egg whites
- 3 Large Eggs
- ⅛ Teaspoon Salt
- Dash Black pepper
- ¼ Cup Shredded reduced-fat cheddar cheese
- ¼ 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 tablespoon 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.