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Egg 'n' Potato Burritos

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

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

Printed from tasteofhome.com Oct 6, 2008

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Egg 'n' Potato Burritos cont.

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.