By Sharon Matuck
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes or hash browns to the skillet. Cook them, stirring occasionally, until they are golden brown and crispy. This should take about 10-12 minutes. Season with salt and pepper to taste.
While the potatoes are cooking, crack the eggs into a large mixing bowl. Whisk them together until they are well blended. Season the eggs with a pinch of salt and pepper.
Pour the whisked eggs into the skillet with the cooked potatoes. Gently stir the mixture constantly and cook until the eggs are scrambled and fully cooked, about 5-7 minutes.
Warm the whole-wheat tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
Place about 1/6 of the egg and potato mixture onto each warm tortilla. Top each with 2 tablespoons of shredded cheddar cheese and approximately 2 tablespoons of salsa.
Fold in the sides of the tortilla, then roll it up from the bottom to form a burrito. Repeat with the remaining tortillas.
Serve the breakfast burritos immediately with any remaining salsa on the side.
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By Sharon Matuck
This Breakfast Mexican Quick Meals recipe is ready in 30 minutes and features large eggs, diced potato or hash browns, whole-wheat tortillas and other delicious ingredients. Contains 350 calories total.
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes or hash browns to the skillet. Cook them, stirring occasionally, until they are golden brown and crispy. This should take about 10-12 minutes. Season with salt and pepper to taste.
While the potatoes are cooking, crack the eggs into a large mixing bowl. Whisk them together until they are well blended. Season the eggs with a pinch of salt and pepper.
Pour the whisked eggs into the skillet with the cooked potatoes. Gently stir the mixture constantly and cook until the eggs are scrambled and fully cooked, about 5-7 minutes.
Warm the whole-wheat tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
Place about 1/6 of the egg and potato mixture onto each warm tortilla. Top each with 2 tablespoons of shredded cheddar cheese and approximately 2 tablespoons of salsa.
Fold in the sides of the tortilla, then roll it up from the bottom to form a burrito. Repeat with the remaining tortillas.
Serve the breakfast burritos immediately with any remaining salsa on the side.
Calories per Serving: 350
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