Bacon, Egg and Red Potato Skillet
Great for a weekend breakfast or a satisfying weeknight supper.
Makes 2 servings.
- 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
- 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.
- 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.
- 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.