(The ad below will not display on your printed page)
EatingWell Test Kitchen
“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.”
1 teaspoon canola oil
2 red potatoes, cooked (see Tips), peeled, if desired, and diced (1½ cups)
½ cup chopped scallions (4-6 scallions), divided
1 tomato, seeded and diced
1 4-ounce can chopped green chiles, drained
¼ 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)
½ cup tomato salsa
¼ cup shredded Cheddar or Monterey Jack cheese
1Heat oil in a large nonstick skillet over medium heat. Add potatoes and ⅓ 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.
2Beat 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.
3Divide 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: 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.