By Sharon Matuck
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes or hash browns, season with a pinch of salt and pepper, and cook until golden brown and tender, about 10-12 minutes. Stir occasionally to ensure even cooking. Once done, remove from the skillet and set aside.
In the same skillet, crack the eggs and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Scramble the eggs, stirring continuously until they are fully cooked and fluffy, about 5-6 minutes. Remove from heat.
Lay each whole-wheat tortilla flat on a surface. Place an equal portion of potatoes in the center of each tortilla. Top with scrambled eggs, then sprinkle with shredded cheddar cheese evenly across all tortillas.
Spoon about 2-3 tablespoons of salsa over the cheese on each tortilla.
Fold the sides of each tortilla over the filling, then roll them up tightly to form burritos.
Optionally, heat a separate skillet over medium heat and lightly grill each burrito for 1-2 minutes per side, until the tortillas are golden and slightly crispy.
Serve the breakfast burritos warm, with any extra salsa on the side for dipping.
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This Breakfast Mexican Vegetarian recipe is ready in 35 minutes and features large eggs, diced potato or hash browns, whole-wheat tortillas and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes or hash browns, season with a pinch of salt and pepper, and cook until golden brown and tender, about 10-12 minutes. Stir occasionally to ensure even cooking. Once done, remove from the skillet and set aside.
In the same skillet, crack the eggs and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Scramble the eggs, stirring continuously until they are fully cooked and fluffy, about 5-6 minutes. Remove from heat.
Lay each whole-wheat tortilla flat on a surface. Place an equal portion of potatoes in the center of each tortilla. Top with scrambled eggs, then sprinkle with shredded cheddar cheese evenly across all tortillas.
Spoon about 2-3 tablespoons of salsa over the cheese on each tortilla.
Fold the sides of each tortilla over the filling, then roll them up tightly to form burritos.
Optionally, heat a separate skillet over medium heat and lightly grill each burrito for 1-2 minutes per side, until the tortillas are golden and slightly crispy.
Serve the breakfast burritos warm, with any extra salsa on the side for dipping.
Calories per Serving: 350
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