Breakfast
Western Omelet Breakfast Potato Skins
Golden russet skins crisp in the oven while fluffy scrambled eggs mingle with smoky ham, sweet bell pepper, and onion inside. Sharp cheddar melts over the top, delivering a hearty, savory bite that tastes like a classic western omelet in every mouthful.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 2
Nutrition per Serving
- Calories
- 305
- Protein
- 24g
- Carbs
- 35g
- Fat
- 8g
- Fiber
- 3g
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
Instructions
- 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.