Country Skillet Taco

Ingredients:

Nonstick Cooking Spray
6 slices of Oscar Mayer Fully Cooked Canadian Bacon
2 medium Yukon Gold Potatoes
1 cup EggBeaters Original, egg substitute
Sea Salt and Fresh Ground Pepper
4 Corn Tortilla's
4 tablespoons Fresh Pico de Gallo
4 tablespoons Green Onions, chopped
2 cups Strawberries, rinsed, sliced

Directions:

To make hashbrowns, cook potatoes in microwave for 3-4 minutes, then check for firmness. You want the potatoes to be cooked throughout, but not overdone. Microwave again at one minute intervals to achieve doneness. Peel and cube the potatoes. Lightly spray nonstick skillet with cooking spray and heat to medium high heat. Cook potatoes, add salt and pepper, until lightly golden brown.

In a nonstick skillet lightly brown the canadian bacon. When heated throughout, remove from the skillet and slice into strips. While skillet is hot place tortilla's in the skillet to warm and slightly brown on both sides.

In a microwavable bowl lightly spray the inside of the bowl with cooking spray. Add eggbeaters, salt and pepper. Heat at full power in microwave for 2 minutes, remove, stir with fork, return to microwave and heat again in one minute intervals, stirring each time until cooked throughout. They will be light and fluffy.

To built taco, plate the tortilla, top with 1/4 of the potato, 1/4 of the egg beaters, 1/4 of the canadian bacon slices. Top with pico de gallo and green onions. Garnish with 1/2 cup of strawberries.

Servings - 4 servings
Per serving = 1taco = POINTS® value 3*
210calories/1.1gfat/4.9gfiber