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1
Bring the potatoes with enough cold water to cover to a boil in a small saucepan.
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Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
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3
Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
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4
Preheat the oven broiler to medium-high.
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5
Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat.
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6
Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes.
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7
Add zucchini and cook until tender, about 6 minutes more.
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8
Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
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9
Evenly pour the egg mixture over the vegetable mixture.
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10
Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath.
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11
Sprinkle with the cheese and the bacon, if using.
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12
Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes.
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13
Remove carefully to a plate, or serve in wedges directly from the skillet.
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Food Network Kitchens created this lightened-up recipe from a user submission.
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15
Click here to see the original recipe.
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Nutritional analysis per serving:
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Calories 255; Total Fat 15 g; (Sat Fat 5 g, Mono Fat 6 g, Poly Fat 2.5 g) ; Protein 18 g; Carb 12 g; Fiber 1 g; Cholesterol 240 mg; Sodium 985 mg
