Weekend Skillet Breakfast
Any easy one-skillet breakfast that been healthified by using turkey bacon and egg substitute.
Yield
2 servingsPrep
0 minCook
17 minReady
17 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
turkey bacon
cut into pieces |
* |
| 1 | medium |
potatoes
peeled, cut into small cubes |
|
| 2 |
scallions, spring or green onions
thinly sliced |
|
|
| ½ | teaspoon |
chili powder
|
|
| 8 | ounces |
liquid egg substitute
cholesterol free, or 4 large eggs, beaten |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
turkey bacon
cut into pieces |
* |
| 1 | medium |
potatoes
peeled, cut into small cubes |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 2.5 | ml |
chili powder
|
|
| 231.2 | ml/g |
liquid egg substitute
cholesterol free, or 4 large eggs, beaten |
Directions
Place the bacon and the potato in a non-stick skillet, and cook over medium heat for 12 min., stirring frequently until potatoes are fork tender.
Stir in the onions and chili powder, pour the egg substitute (or eggs) evenly over the mixture, cover, reduce heat to low and cook for 5 more min. or until mixture is set.
Cut into wedges and serve.
