YOUR SOLIN GENERATED RECIPE
Crispy Potato-Zucchini Breakfast Tortilla Stack
Enjoy a vibrant stack of crispy potato rounds and sautéed zucchini layered on a warm whole wheat tortilla, complemented by fluffy eggs and a melt of low-fat cheddar. This savory creation delivers a satisfying crunch with every bite and a balanced mix of textures and flavors that makes it perfect for any meal of the day.
INGREDIENTS
1 medium Russet Potato (150g)
1 small Zucchini (118g)
1 whole wheat tortilla (50g)
2 large Eggs
2 Egg Whites
1/4 cup low-fat Cheddar Cheese (28g)
1 tsp Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Wash and slice the potato into thin rounds. Season lightly with salt and pepper. Place the potato rounds in the skillet and cook until crispy and golden on both sides, about 3-4 minutes per side.
While the potatoes crisp up, wash and slice the zucchini into rounds or half-moons. In another pan over medium heat, sauté the zucchini for about 3-4 minutes until just tender.
In a bowl, beat the eggs along with the egg whites. Cook them in a lightly oiled small pan over medium-low heat, scrambling gently until just set.
Warm the whole wheat tortilla in a separate dry pan or microwave until pliable.
Assemble the stack by layering the tortilla with the crispy potato rounds, followed by the sautéed zucchini, then the scrambled eggs. Sprinkle the low-fat cheddar cheese on top.
Optionally, you can return the assembled stack back to a warm skillet or microwave for a minute to allow the cheese to melt slightly.
Serve immediately and enjoy the combination of crispy, savory, and fresh flavors.