Egg 'n' Potato Burritos Recipe

Nutrition Facts

  • One serving:
  • 1 burrito
  • Calories:
  • 317
  • Fat:
  • 13 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 297 mg
  • Sodium:
  • 905 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 2 g
  • Protein:
  • 17 g
  • Diabetic Exchange:
  • 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.


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Egg 'n' Potato Burritos

Light & Tasty

“This is my husband’s favorite dish,” Ann Yarber says from Washington, Oklahoma. The scrumptious combination with hash browns and eggs adds zip to breakfasts on the fly.

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep: 20 min. Cook: 25 min.

Ingredients:

  • 1 cup frozen shredded hash brown potatoes
  • 3 green onions, chopped
  • 1 tablespoon olive oil
  • 8 eggs, beaten
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 fat-free flour tortillas (8 inches), warmed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions:

In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally. In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat.
    Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up. Yield: 6 servings.


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