| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Breakfast, Potatoes, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
|
Baked potatoes; * halved lengthwise |
| 1 |
c |
Egg Beaters 99% egg substitute equivalent to 4 eggs |
| 1 |
tb |
Skim milk; (to 2 Tbsp) |
| 1/3 |
|
Red bell pepper; finely chopped ** |
| 4 |
|
Scallion; finely chopped |
| 2 |
|
Garlic cloves; finely chopped |
|
|
Salt and pepper; to taste |
|
|
Southwestern seasoning; to taste, or any seasoning of your choice |
| 2 |
sl |
Nonfat cheese; ie Kraft nf singles or Soya Kaas nonfat cheese -Optional— |
|
|
Salsa |
|
|
Nonfat yogurt; or sour cream |
INSTRUCTIONS
* Bake potatoes at 400F until soft, about 45 minutes. Cool, and slice in
half, lengthwise. Scoop out most of the insides and reserve for mashing
later.
** You can use any veggies or cooked meat of your choice.
Spray the potato halves lightly with cooking oil spray and sprinkle on
seasoning(s) of choice. Place under broiler until brown and crisp. (If you
like your skins very crisp, you can broil the bottom of the skins first.)
Note that these broiled skins can be wrapped in foil and refrigerated for
several days.
Lightly beat the Egg Beaters with the skim milk and salt and pepper. Saute
the red bell peppers, Southwest seasonings, garlic, and scallions under
tender. (I use water to loosen the veggies when they begin to stick, but
you may use any sauteing medium of your choice.) Remove the veggies from
the skillet, and add the eggs. Gently scrap the bottom of the pan to move
the edges of the eggs to the center. When almost cooked, add the sauteed
veggies. Cover and stir occasionally until the eggs are cooked.
Spoon a little salsa into the cavities of the potato skins. Fill the skins
with the cooked eggs. Top with some pieces of sliced nf cheese. Place under
broiler until melted. Serve with salsa and nonfat yogurt or sour cream.
Per serving: 354 Calories; less than one gram Fat (1% calories from fat);
50g Protein; 38g Carbohydrate; 20mg Cholesterol; 1000mg Sodium =46ood
Exchanges: 1 1/2 Starch/Bread; 6 1/2 Lean Meat; 1 Vegetable
Recipe by: Ellen C. Rakes <ellen@elekta.com>
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 16, 1998
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