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Nacho Usual Breakfast

Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast.

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Print Recipe

Total Time45 Mins

Prep Time10 Mins

Cook Time35 Mins

ServingsServes 4

Potato Type: Russet

Prep Method: Baked

Dish

Breakfast/Brunch

Prep Time

10 Mins

Cook Time

35 Mins

Serving

Serves 4

Description

Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast.

Ingredients

1 lb. sliced russet potatoes, cut to between 1/8-inch and 1/4-inch thickness
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon chipotle powder (optional)
1 teaspoon vegetable or olive oil
1 cup shredded or roughly chopped spinach leaves
3/4 cup liquid egg whites
3 large eggs
1/8 teaspoon salt
Dash black pepper
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup salsa

Preparation

Preheat oven to 425 °F.
Spray a large baking sheet with nonstick spray.
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!

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Nutrition Facts Per Serving

Calories

208

Fat

6.5g

Sodium

372mg

Cholesterol

23.5mg

Fiber

2g

Protein

14.5g

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