Breakfast Tortilla
Breakfast Tortilla might be a good recipe to expand your morn meal recipe box. This recipe makes 4 servings with 192 calories, 11g of protein, and 13g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of yukon gold potato, cherry tomatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
Heat 1 tablespoon oil in an 8-inch ovenproof nonstick skillet over medium heat.
Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil.
Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan.
Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down in bottom of pan; cook 2 minutes.
Bake at 350 for 7 minutes or until center is set.
Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Top with tomatoes and remaining 1 teaspoon chives.