Menu Enter a recipe name, ingredient, keyword...

Western Omelet Potato Skins

By

A little bit of breakfast with a pub feel :)

Google Ads
Rate this recipe 0/5 (0 Votes)
Western Omelet Potato Skins 1 Picture

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
  • I didn't have an onion so I skipped that, I used turkey bacon instead of the ham and only had mozzarella cheese **

Details

Servings 2
Preparation time 20mins
Cooking time 45mins
Adapted from mom2mycrazy2.blogspot.com

Preparation

Step 1

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.

Recipe adapted from http://www.skinnytaste.com/2010/09/western-omelet-potato-skins.html

Review this recipe