I’ve recently become obsessed with SkinnyTaste.com. Every recipe is so innovative and healthy! (See my Spaghetti Squash Post, which also was inspired by this website.) I’ve shared the link with a few friends of mine and have gotten them hooked, as well. (Mia and I have been blowing up each others Facebook walls discussing what we want to make for our dinner date next week.) This morning I woke up early before my News-writing II class and decided to create a spin-off of Gina’s Western Omelet Potato Skins to start my Wednesday off on the right foot!
Here’s what you’ll need for my rendition of this potato skin omelet:
1 medium russet potato
olive oil spray
2 large eggs
3 egg whites
2 tbsp Silk Light Vanilla Soy Milk
1/2 cup bell pepper, chopped
1/4 cup broccoli, chopped
1/4 cup spinach, chopped
salt and fresh pepper
Optional: 4 tbsp reduced fat cheddar cheese, bacon, etc.
To start, poke holes in the potato with a fork to vent steam and place in the microwave for roughly 5 minutes. Chop up the veggies of your choice in the meantime.
After allowing the potato to cool for a few minutes, cut it in half horizontally. Scoop out the center of the potato, leaving about 1/4 inch thick wall that will be sturdy enough to hold the contents of your vegetable egg scramble.
Whisk together eggs, milk, salt and pepper.
Add in the vegetables. The red bell pepper, broccoli and spinach combo was divine. Spray a medium nonstick skillet with olive oil spray.
Cook the eggs/vegetables.
Lightly spray the potato skins on both sides and place on a baking sheet. Fill them with the skillet’s ingredients and top with cheese if you would like!
Heat oven to 450°F and bake 5-10 minutes.
The perfect breakfast to alleviate the unpleasantries of wretched Wednesday mornings! Season with salt and pepper…I, of course, substituted both with some garlic sea salt. Thanks for the inspiration, SkinnyTaste.com!
Sprinkled with Love,
Lauren
