Potato and Egg Scramble
Ingredients
- Tomato sauce, canned240g≈ cup
- Green Onion45g≈ 1.75 × 1/4 cup chopped
- Ancho Chili26g
- Potatoes, russet200g≈ Potato medium (2-1/4" to 3-1/4" dia)
- Yellow Onion160g≈ 1 cup chopped
- Egg whites, liquid180g≈ 6.5 × oz
- Eggs, Grade A, Large, egg whole100g≈ 2 large
- Cumin2.1g≈ 1 teaspoon
- Salt6g≈ 1 teaspoon
- Feta cheese55g
- Cilantro2g≈ 2 × 1 tablespoon
Estimated Cost
- Tomato sauce, canned (240g)—
- Green Onion (45g)$0.58
- Ancho Chili (26g)$3.30
- Potatoes, russet (200g)—
- Yellow Onion (160g)$0.35
- Egg whites, liquid (180g)—
- Eggs, Grade A, Large, egg whole (100g)$0.42
- Cumin (2.1g)$0.11
- Salt (6g)$0.01
- Feta cheese (55g)—
- Cilantro (2g)$0.10
* Cost estimate based on 7 of 11 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Combine the tomato sauce, green onions, and ancho chile strips in a blender. Blend until smooth. Transfer the mixture to a small saucepan and warm it over low heat.
- 2
2. Coat a medium skillet with nonstick cooking spray. Add the chopped potato and onion. Cook over medium heat for 10 minutes, stirring frequently. Lightly spray the vegetables once or twice during cooking to prevent sticking.
- 3
3. Remove the cooked vegetables from the skillet and set aside to keep warm.
- 4
4. In a bowl, beat together the egg whites, whole eggs, ground cumin, and salt.
- 5
5. Spray the skillet again with nonstick cooking spray. Pour in the egg mixture and cook, stirring constantly, for about 5 minutes until the eggs are fully set.
- 6
6. Fold the warm potato and onion mixture into the cooked eggs.
- 7
7. Top the scramble with the warm tomato-chile sauce, crumbled queso fresco, and fresh cilantro. Serve right away.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.