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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 239.6
  • Total Fat: 17.7 g
  • Cholesterol: 220.7 mg
  • Sodium: 215.3 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.8 g

View full nutritional breakdown of Breakfast Tortilla calories by ingredient
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Breakfast Tortilla

Submitted by: CRISCF
Breakfast Tortilla

Introduction

Filling breakfast choice for under 250 calories a serving. Original recipe from Cooking Light uses an oven-proof nonstick skillet. As I don't have one of those, I modified this slightly. Filling breakfast choice for under 250 calories a serving. Original recipe from Cooking Light uses an oven-proof nonstick skillet. As I don't have one of those, I modified this slightly.
Number of Servings: 1

Ingredients

    1 medium potato
    2 garlic cloves, minced
    4 large eggs
    1/2 c. cheddar cheese, shredded
    2 tsp. fresh chives, finely chopped
    1/4 c. butter (8 pats)
    salt and pepper to taste

Directions

Peel potato and boil for approximately 20 minutes or until tender. Remove from water and cool.

Preheat oven to 350 degrees. Meanwhile, in a bowl whisk together eggs, chives, salt, pepper, and cheese.

Heat 1 pat butter in non-stick pan over medium heat. While butter melts, slice the potato into thin slices. Saute garlic in pan for 30 seconds.

Add potatoes to pan, in one layer if possible, and cook for about a minute. Flip potatoes, press firmly into pan and cook for another 2 minutes. Transfer potatoes into shallow, round, oven-proof dish.

Reduce heat on pan to medium low. Add eggs, stirring constantly until just runny. Pour over potatoes in oven-proof dish. Bake until center of egg mixture is set.

Cut into quarters, garnish with grape tomatoes if desired and serve warm or at room temperature.

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user CRISCF.






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