EatingWell Fast & Flavorful Meatless Meals (2011)
These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day when you have time to sit down to a real meal. They also make a fabulous easy dinner. Add a side of black beans and some corn sautéed with chiles and lime juice, and you have breakfast for dinner, south-of-the-border style.
Active Time: 25 minutes |
Total Time: 25 minutes
1 teaspoon canola oil
2 red potatoes, cooked (see Tips), peeled, if desired, and diced (1 1/2 cups)
1/2 cup chopped scallions (4-6 scallions), divided
1 tomato, seeded and diced
1 4-ounce can chopped green chiles, drained
1/4 teaspoon salt
Freshly ground pepper to taste
2 large eggs
2 large egg whites
Pinch of cayenne pepper
2 tablespoons chopped fresh cilantro
4 corn tortillas or small whole-wheat flour tortillas, warmed (see Tips)
1/2 cup tomato salsa
1/4 cup shredded Cheddar or Monterey Jack cheese
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.
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.
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.
Per serving :
7 g Fat;
3 g Sat;
3 g Mono;
100 mg Cholesterol;
33 g Carbohydrates;
11 g Protein;
5 g Fiber;
540 mg Sodium;
822 mg Potassium