We love this recipe for you breakfast-skippers! You know who you are. Breakfast (or anytime) this yummy recipe is perfect for the bariatric patient or anyone! Oooh, stuff scrambled eggs with ham, pepper, onion and top it with reduced fat cheddar cheese…delish!!
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
*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 or thinner for less carbs. (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.
Servings: 2, Serving Size: 2 skins
Protein: 23.8 grams
Carb: 35.1 grams
Fat: 7.6 grams