Western Omelet Breakfast Potato Skins

Potato skins for breakfast? Why not! Potato skins stuffed with scrambled eggs, ham, pepper, onion and topped with reduced fat cheddar cheese, it’s a perfect breakfast combination.

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Western Omelet Breakfast Potato Skins

6
Freestyle Points
305.1
Calories
Yield: 2 servings
COURSE: Breakfast, Brunch
CUISINE: American

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

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.

Nutrition

Serving: 2skins, Calories: 305.1kcal, Carbohydrates: 35.1g, Protein: 23.8g, Fat: 7.6g, Fiber: 2.7g
Freestyle Points: 6
Points +: 8