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Breakfast Burritos

http://www.eatingwell.com/recipes/breakfast_burritos.html

From EatingWell:  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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 232 Calories; 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

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 lean fat meat

Tips & Notes

• Tips: Poke several holes in potatoes and microwave on High until cooked through, 8 to 12 minutes.
• To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.