I go to Denny’s. Quite a bit. That may be a bad thing for a post-op to admit but what the heck. If nothing else, you know I keep it real!
S’anyway. I mostly go there because I know what to order there. I know my options and I exercise them!
But every now and again they get something new. Such is the case on the day that I tasted the dish that became this knock-off.
They have these sizzling skillet deals. Now if you ever go to Denny’s let me give you some advice on the sizzling skillets, if you ever
want to try them.
Firstly, don’t feel limited to the ones marked healthy. With a few simple modifications you can make nearly any skillet work for you. This dish is a knock-off of the Chicken Chorizo Skillet. The first time I got it I simple asked for them to omit the red skinned potatoes. That taught me how the dish is generally, which is wonderfully yummy…but full of oil!
So the next time, and every time thereafter, I’ve asked for my food to be cooked with non-stick cooking spray, not oil (I don’t say it explicitly but I hint at a food allergy), nix the red skinned potatoes, use half the usual amount of cheese and sub in scrambled egg whites instead of the potatoes. This usually yields two lighter, but still deliciously yummy meals.
But this weekend I didn’t want to go out and I didn’t want to spend money on breakfast! It occurred to me I have all the ingredients needed to make this, so why not?
This is actually a family-style recipe (or it can make several days worth of breakfasts for one, if you are a meal planner). For my family this served as a delicious anchor to Sunday brunch alongside a few extras for the family (they like roasted red skinned potatoes and had orange juice…which for some reason results in gut death for me when I drink it). I was fine with just a plate of this stuff. So yummy!