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. Source: EatingWell Magazine, March/April 1993

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Tips: Poke several holes in potatoes and microwave on High until cooked through, 8 to 12 minutes.

Tortillas, how to warm: 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.

Nutrition Facts

233 calories; 7 g total fat; 2.4 g saturated fat; 100 mg cholesterol; 575 mg sodium. 816 mg potassium; 33.1 g carbohydrates; 4.9 g fiber; 4 g sugar; 11.1 g protein; 813 IU vitamin a iu; 22 mg vitamin c; 57 mcg folate; 121 mg calcium; 2 mg iron; 59 mg magnesium;

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