• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Breakfast Burritos

  • 25minutes
  • 232calories

Add to MenuAdd to Calendar

Source: www.eatingwell.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, E
MineralsSelenium, Natrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon canola oil

  2. 2 red potatoes, cooked (see Tips), peeled, if desired, and diced (1 1/2 cups)

  3. 1/2 cup chopped scallions (4-6 scallions), divided

  4. 1 tomato, seeded and diced

  5. 1 4-ounce can chopped green chiles, drained

  6. 1/4 teaspoon salt

  7. Freshly ground pepper to taste

  8. 2 large eggs

  9. 2 large egg whites

  10. Pinch of cayenne pepper

  11. 2 tablespoons chopped fresh cilantro

  12. 4 corn tortillas or small whole-wheat flour tortillas, warmed (see Tips)

  13. 1/2 cup tomato salsa

  14. 1/4 cup shredded Cheddar or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium heat. Add potatoes and 1/3 cup scallions and cook, stirring, for 1 minute. Add tomato and chiles and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.

  2. Beat eggs, egg whites and cayenne with a fork in a small bowl. Push the vegetables away from the center of the pan and pour in the egg mixture. Cook, stirring the eggs with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle with cilantro and stir the eggs and vegetables together.

  3. Divide the egg mixture among warm tortillas and roll each one into a burrito. Top each with a spoonful of salsa, a little cheese and some of the remaining chopped scallions. Serve immediately.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback