Spud and Garden Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium-large Russet baking potatoes, scrubbedPAM or cooking spray2 button mushrooms, sliced1/4 cup diced red pepper1 Roma tomato, diced8 egg whites1/2 tsp salt1/2 tsp pepper2 tbsp minced chives1/2 tsp garlic powder1/4 tsp onion powder1/3 cup shredded low-fat Cheddar cheese
Pierce potatoes 3-4 times with a fork or skewer.
Place in microwave, cook on HI for 15 minutes, or until soft. Allow to cool slightly.
Slice potatoes in half and scoop out half the flesh from each half, reserving for later use if desired.
Microwave empty shells 3 minutes longer.
Preheat broiler, and place potato shells on a non-stick baking sheet.
Heat a non-stick frypan sprayed with cooking spray over medium-high heat.
Add mushrooms, red pepper and tomato.
Cook 5 minutes, stirring, until tomato liquid has mostly evaporated and the vegetables are softening.
Beat together egg whites, salt, pepper, chives, garlic powder and onion powder.
Pour into frypan and cook, stirring, until eggs are mostly set (they should still be a bit runny).
Divide egg mixture between the potato shells and top with Cheddar cheese.
Broil 4-5 minutes, until cheese has melted and begun to crisp. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Place in microwave, cook on HI for 15 minutes, or until soft. Allow to cool slightly.
Slice potatoes in half and scoop out half the flesh from each half, reserving for later use if desired.
Microwave empty shells 3 minutes longer.
Preheat broiler, and place potato shells on a non-stick baking sheet.
Heat a non-stick frypan sprayed with cooking spray over medium-high heat.
Add mushrooms, red pepper and tomato.
Cook 5 minutes, stirring, until tomato liquid has mostly evaporated and the vegetables are softening.
Beat together egg whites, salt, pepper, chives, garlic powder and onion powder.
Pour into frypan and cook, stirring, until eggs are mostly set (they should still be a bit runny).
Divide egg mixture between the potato shells and top with Cheddar cheese.
Broil 4-5 minutes, until cheese has melted and begun to crisp. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 234.0
- Total Fat: 0.9 g
- Cholesterol: 1.8 mg
- Sodium: 177.7 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 5.5 g
- Protein: 15.2 g
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