Garden Eggs in Spuds
From jo_jo_ba 15 years ago
Ingredients
- 4 medium-large Russet baking potatoes, scrubbed shopping list
- PAM or cooking spray shopping list
- 2 button mushrooms, sliced shopping list
- 1/4 cup diced red pepper shopping list
- 1 roma tomato, diced shopping list
- 8 egg whites shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 2 tbsp minced chives shopping list
- 1/2 tsp garlic powder shopping list
- 1/4 tsp onion powder shopping list
- 1/3 cup shredded low-fat cheddar cheese shopping list
How to make it
- 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.
People Who Like This Dish 4
- ahebert Southfield, MI
- solanaceae Manchester, NH
- herby Albany, NY
- hortonfarmer Horton, MI
- shandalulu West Valley City, UT
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Kinda like fritata without the messy pan & potatoe for my salmon cakes all before lunch time! :) Great idea!!
solanaceae
in Manchester loved it
-
looks very good
herby
in Albany loved it
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