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Cheddar Potato Scramble

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 506kcal

Ingredients

  • 1 medium Yukon gold potatoes peeled and diced small
  • 4 Corn Tortillas
  • 1 TBSP Extra-virgin olive oil
  • 4 Eggs beaten
  • 1/2 cup Grape tomatoes halved
  • 1/2 cup Cheddar cheese shredded
  • 1 TBSP Fresh chives chopped

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Place the potatoes in a saucepan and cover with cold water. Place over high heat. Bring to a boil until tender. Drain well.
  • Heat a nonstick pan on medium heat. Warm the tortilla on both sides.
  • Warm the oil in a medium nonstick skillet over medium heat. Add diced potato and sauté for 3 minutes. Add tomatoes and sauté for 1 minute more.
  • Add the eggs to the pan. Cook eggs for 2 to 3 minutes until they just begin to set into large curds but are still moist, stirring gently and constantly until creamy but no longer runny. Season with salt and pepper to taste.
  • Stir in the cheese and chives. Spoon into tortillas and serve with orange juice.

Nutrition

Calories: 506kcal | Carbohydrates: 45g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 356mg | Sodium: 339mg | Potassium: 1058mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1589IU | Vitamin C: 136mg | Calcium: 296mg | Iron: 3mg