Tuesday, August 28, 2012

Gypsy Skillet

     Every time I go to a local restaurant, I get a skillet. It's my new favorite taste. Then, I like to go home and try to recreate it, but my way. Here is the resulting, award winning, Gypsy Skillet. Okaaaay, It's not award winning. But it *should* be. lol
     It has veggies, little chunks of ham, hash browns, cheese and egg whites. Holy mega yum! And it's not bad Weight Watchers points-wise. Which is important for me. Anyways, I like to try and keep some of the veggies cooked up and in the fridge. If I do that, this takes less than 10 minutes to cook, from start to finish!

You will need:
  • 3 egg whites
  • 1/2 cup frozen, shredded hash browns
  • 1 cup broccoli florets,
  • 1/2 cup of green and red bell pepper, cut into strips or diced
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 2 slices of Canadian Bacon, chopped into small chunks
  • 1/4 cup of reduced fat shredded cheddar cheese, or a combo of cheddar and mozzarella
  1. In pan over medium high heat, spray with nonstick spray and cook up your veggies, til semi-soft to soft. Anywhere from 5 to 7 minutes depending on how thick you cut them. Move the veggies over to one half on the pan.
  2. Add your hash browns to the empty half of the pan. Smoosh em down with spatula and cook for 3 to 5 minutes. Season with garlic powder (any seasonings you want, really) Flip em, cook for another 2 minutes or so. Give em a good stir to break them up, add your chopped up Canadian Bacon and cook for another minute or 2. Remove from pan.
  3. Cook egg whites in the same pan. I like them scrambled dry. Just cook em up til they are how you like em. 
  4. Throw the cheese onto the veggie/hash brown combo. Place the cooked egg whites on top. Season with a little salt and some pepper if you like. 
  5. ENJOY!
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