At a Glance
- Potato Type: Russet
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Linda Hall
This recipe was created by Linda Hall of Evanston, IL. and was the Grand-Prize winning recipe in the US Potato Board’s Guilt-Free Potato Goodness Recipe Contest. This winning recipe was selected by Hungry Girl. Sign up for free daily emails at hungry-girl.com.
- 1 lb. sliced russet potatoes, cut to between 1/8-inch and 1/4-inch thickness
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/8 tsp. chipotle powder (optional)
- 1 tsp. vegetable or olive oil
- 1 cup shredded or roughly chopped spinach leaves
- 3/4 cup liquid egg whites
- 3 large eggs
- 1/8 tsp. salt
- Dash black pepper
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/4 cup salsa
Preheat oven to 425 degrees. 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!
Calories: 208 Fat: 6.5g Sodium: 372mg Carbohydrates: 23.5g Fiber: 2g Protein: 14.5g