Preheat oven to broil.

Place chiles on baking sheet; lightly coat with spray. Broil for 5-8 minutes per side, turning occasionally. Chiles will be blistered all over, but not burned.

Place chiles in a covered bowl, cool enough to handle. Pull off loose skin and discard skin, stems and seeds. Coarsely chop. Set aside.

Combine eggs, egg whites and almond milk in a medium bowl. Whisk to blend. Season with chili powder, cumin and salt. set aside.

Heat oil in a nonstick skillet over medium-high heat.

Add onion and potato. Cook, stirring frequently, for 2-3 minutes.

Add water, cook stirring frequently for 6-7 minutes, or until onion is translucent and potato is soft.

Add onion mixture and chiles to egg mixture, mix well.

Add egg to skillet, cook slowly, over medium-low heat, stirring frequently, for 4-6 minutes or until eggs are set.

Divide evenly between four serving plates. Top evenly with salsa, cilantro and avocado.

*1/2 Green, 1/2 Yellow, 1/2 Red, 1/2 Blue Container