Texas Style Egg & Potato Skillet

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

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. SERVE with tortillas, if desired.

Nutrition information per serving (1/6 of recipe): 379 calories; 18 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 277 mg cholesterol; 1,046 mg sodium; 32 g carbohydrate; 2 g dietary fiber; 21 g protein; 462.9 IU Vitamin A; 57.7 IU Vitamin D; 91.8 mcg folate; 167.9 mg calcium; 3.3 mg iron; 188.7 mg choline.

Lighter Option – Recipe can be made with reduced-fat cheese, if desired.