Texas-Style Egg and Idaho® Potato Skillet

Ingredients:

• 4 thick slices turkey bacon (4 oz.), chopped
• 1 medium baking potato, diced (1/2-inch)
• 8 eggs, beaten
• ½ cup pico de gallo OR chunky salsa
• ½ cup shredded smoked cheddar cheese (2 oz.)
• Optional: 6 white OR whole wheat flour tortillas (8-inch), warmed

Directions:

1. Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
2. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
3. Stir in pico de gallo; heat through. Sprinkle with cheese and serve with tortillas, if desired.