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Eggs: Sunrise Burritos

Source of Recipe


Internet






List of Ingredients



• 4 (7 inch) flour tortillas
  
• 1 medium red potato, cooked and diced (about 1 cup)
  
• 1 small onion, diced (about 1/2 cup)
  
• 1/4 cup chopped green onions
  
• 1 medium tomato, seeded and chopped (about 1 cup)
  
• 1 (4 1/2 ounce) can chopped mild green chiles, drained
  
• 1 cup refrigerated egg substitute
  
• 1/2 teaspoon black pepper
  
• 2 tablespoons chopped fresh cilantro
  
• 1/4 cup shredded reduced fat cheddar cheese (optional)
  
• 1/4 cup salsa
  






Instructions



1. Preheat oven to 325 degrees. Wrap tortillas in foil. Bake until soft and heated through, about 10 minutes.
   
   
2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add potato, yellow onion, and green onions. Cook, stirring constantly, for 2 minutes.
   
   
3. Add tomato and chilies to skillet. Cook until heated through, about 2 minutes. Place vegetables on a plate. Cover with foil and keep warm.
   
   
4. Reduce heat to low. In same skillet, combine egg substitute and black pepper. Cook, stirring, until set, about 2 minutes. Sprinkle with cilantro. Place tortillas on individual plates. Divide egg mixture among tortillas; top with vegetables. Roll up tortillas. Top with cheese and salsa. Serve immediately.