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Breakfast Burritos & Tomato-Basil Toppin




Source of Recipe


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Recipe Introduction


servings 4
points 5


List of Ingredients




1 large tomato, diced
2 teaspoons finely chopped basil or 1/2 teaspoon dried basil leaves
1 medium potato, peeled and shredded (about 1 cup)
1/4 cup chopped onion
2 teaspoons FLEISCHMANN'S® Original Margarine
1 cup EGG BEATERS®
1/8 teaspoon ground black pepper
4 (8-inch) flour tortillas, warmed
1/3 cup shredded reduced-fat Cheddar cheese

Recipe



In small bowl, combine tomato and basil; set aside.

In large nonstick skillet, over medium heat, saute potato and onion in margarine until tender. Pour Egg Beaters® into skillet; sprinkle with pepper. Cook, stirring occasionally until mixture is set.

Divide egg mixture evenly between tortillas; top with cheese. Fold tortillas over egg mixture. Top with tomato mixture.




Nutrients per Serving
(1 burrito with about 1/4 cup topping)
Calories 261
Calories from Fat 21 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 2 mg
Carbohydrate 38 g
Fiber 3 g
Protein 14 g
Sodium 434 mg