Bacon, Egg and Red Potato Skillet

Great for a weekend breakfast or a satisfying weeknight supper.

Makes 2 servings.

Low CalorieUnder 30 Min.
Bacon, Egg and Red Potato Skillet
  • 8 oz. Washington red potatoes
  • 4 slices 30% less fat center-cut bacon
  • 1 cup sliced onion
  • ½ teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup egg substitute
  • ¼ cup shredded reduced-fat sharp Cheddar cheese
  1. Scrub potatoes with vegetable brush under cold running water.  Cut into thin wedges.  Place potatoes in medium saucepan with enough cold water to cover.  Over medium-high heat, heat to boiling.  Reduce heat to simmer, cover and cook until tender, about 8 to 10 minutes.  Drain.
  2. Chop 2 slices of the bacon.  Heat a medium nonstick skillet over medium-high heat.  Add the sliced and chopped bacon and cook until crisp, turning slices occasionally, about 5 to 6 minutes.  Lift out bacon slices to paper towel and set aside.  Add onion to skillet with the chopped bacon and cook, stirring occasionally, until starting to soften, about 2 minutes.  Stir in the potatoes, paprika, salt and pepper.  Cook until potatoes are lightly browned and tender, about 6 to 7 minutes.  Keep warm over low heat.
  3. Over medium-high heat, heat a small nonstick skillet.  Add egg substitute, cook 1 minute, flip over and cook 1 to 2 minutes longer, until cooked through.  Slide egg onto the potato mixture in the other skillet.  Place skillet over medium-high heat.  Sprinkle cheese over the egg, top with the bacon slices.  Cover and cook until the cheese melts, about 1 minute.

Nutritional Analysis per serving:  223 calories, 16 g protein, 25 g carbohydrates, 7 g fat, 4 g saturated fat (28% of calories from fat), 25 mg cholesterol, 3 g fiber, 665 mg sodium.