Servings 4
Calories 327kcal
Ingredients
- 1 medium baking potato
- 2 tbsp canola oil
- 6 large eggs
- 4 whole wheat Oroweat® sandwich thins
- 4 tsp salsa
Instructions
- Reduce potassium in potatoes by one of the methods shown below in the Helpful hints. (Skip this step if you do not need a low potassium diet.)
- Heat the oil in a skillet and add the diced potatoes. Cook until potatoes are browned. Toast sandwich thins while potatoes are browning.
- Beat the eggs and pour over the potatoes. Reduce heat to low and stir eggs with potatoes for 2-3 minutes until eggs are set.
- Spoon the egg and potato mixture evenly onto sandwich thins. Top each sandwich with a teaspoon of salsa if desired. Add sandwich thin top to make sandwich and enjoy.
Notes
Helpful hints
- Substitute whole wheat toast or a soft warm flour tortilla (fajita size) for sandwich thins.
- One medium baking potato weighs about 12 ounces.
- Double-cook technique for reducing potassium in potatoes: Peel potatoes and cut into thin slices, diced small or shred for hash browns. Place potato pieces in a pot of water and bring to a boil. Drain water then add fresh water. Bring water to a boil and cook potatoes until tender. Drain water and prepare potatoes as desired. The double cook method reduces potassium below 200 mg for a 100 gram portion (2/3 cup).
Nutrition
Serving: 1sandwich | Calories: 327kcal | Carbohydrates: 32g | Protein: 16g | Fat: 15g | Cholesterol: 279mg | Sodium: 318mg | Potassium: 377mg | Fiber: 6g | Calcium: 90mg | Phosphorus: 272mg