Ingredients
Scale
- 3 slices Greenfield Natural Meat Co Bacon
- 100 grams peeled russet potatoes
- 10 tablespoons egg whites
- ΒΌ cup low fat cottage cheese
- 2 green onions, thinly sliced
- 10 grams shredded cheddar cheese
Instructions
- Cook the bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes, flipping halfway through. Reserve the drippings in the pan and transfer the bacon to a paper towel to cool.
- Use a potato peeler to thinly slice potato peels into the bacon drippings over medium heat, aiming for even thickness. Season with salt and pepper. Cover and cook for 8-10 minutes until the potatoes are soft and golden brown on the bottom.
- Mix the egg whites and cottage cheese together, then pour over the cooked potato tortilla. Sprinkle with green onions and cover; cook an additional 5 minutes until the egg filling is set.
- Top the cooked filling with cheese and bacon, cover for 1-2 minutes until the cheese melts.
- Gently lift the edge of the tortilla and fold it into thirds to roll up the burrito. Allow it to cool for 1-2 minutes before enjoying warm.
Notes
For an extra kick, consider adding spices such as paprika or chili powder to the egg filling.
You can substitute the bacon for a plant-based alternative for a lighter option.
Feel free to add more vegetables like bell peppers or spinach for added nutrition.
Nutrition
- Serving Size: 1 burrito
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.