Breakfast

Spud and Garden Eggs is for Breakfast.

Spud and Garden Eggs takes 20 minutes to prepare.

Spud and Garden Eggs takes 30 minutes to cook.

Spud and Garden Eggs makes 4 servings.

The ingredients for Spud and Garden Eggs are:

4 medium-large Russet baking potatoes, scrubbed
PAM or cooking spray
2 button mushrooms, sliced
1/4 cup diced red pepper
1 Roma tomato, diced
8 egg whites
1/2 tsp salt
1/2 tsp pepper
2 tbsp minced chives
1/2 tsp garlic powder
1/4 tsp onion powder
1/3 cup shredded low-fat Cheddar cheese

Here is how you make Spud and Garden Eggs:

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: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Spud and Garden Eggs is:

• Servings Per Recipe: 4
• 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

The dietary needs meet for Spud and Garden Eggs is Low Fat