Western Omelet Breakfast Potato Skins

Ingredients

2 medium russet potatoes

olive oil spray

2 large eggs

3 egg whites

2 tbsp fat free milk

2 thin slices lean ham, chopped

2 tbsp chopped onion

1/2 cup bell pepper, chopped

salt and fresh pepper

4 tbsp reduced fat cheddar cheese

  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins

Directions

Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)

 

In a large bowl, whisk eggs, milk, salt and pepper. Add onion, pepper and ham and mix well. Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.

 

Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with eggs and top each one with 1 tbsp cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.

 

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