Another great recipe I discovered from skinnytaste.com that was used this weekend is for the Western Omelet Breakfast Potato Skins. I made these for breakfast over our weekend and they definitely earned a thumbs up from my husband. They were super delicious. It was my first time making potato skins so I feel I could definitely get my skills down to make them more even, but they weren’t as bad as I thought they would be to make.
Western Omelet Breakfast Potato Skins from skinnytaste.com
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
Directions:
- Heat oven to 450°.
- 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. (We used turkey bacon instead of ham.)
- Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.
- 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.
(click photo for source)
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