Breakfast Potato and Egg Burritos
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Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 4 cups potatoes, finely chopped
- 1 medium onion, chopped
- 1 medium red or green bell pepper, chopped
- 3 garlic cloves, pressed or finely chopped
- 2 eggs, beaten
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- cheddar cheese (1/2 cup grated, optional)
- hot sauce (to taste, or salsa, optional)
- 9 flour tortillas (or corn)
Instructions
- Wash hands with soap and water.
- In a large skillet, heat oil on medium-high setting.
- Add potatoes, onion, bell pepper, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
- Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm). Stir all ingredients together.
- Wrap tortillas around the filling and top with salsa and cheese, if using.
Nutrition
| Calories | 184 |
|---|---|
| Protein | 6 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 41 mg |
| Sodium | 341 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from Speedy Burritos, Eat Better, Eat Together Washington State University