Western Omelet Breakfast Potato Skins

Name: Western Omelet Breakfast Potato Skins
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 medium russet potatoes; olive oil spray; 2 large eggs; 3 egg whites; 2 tbsp fat free milk (or water); 2 thin slices lean ham (chopped); 2 tbsp chopped onion; 1/2 cup bell pepper (chopped); salt and fresh pepper; 4 tbsp cheddar cheese

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Foto: Skinnytaste

Ingredients

2 servings

2 medium russet potatoes
olive oil spray
2 large eggs
3 egg whites
2 tbsp fat free milk (or water)
2 thin slices lean ham (chopped)
2 tbsp chopped onion
1/2 cup bell pepper (chopped)
salt and fresh pepper
4 tbsp cheddar cheese

Steps

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.