Breakfast Burritos with Tomato-Basil Topping
Minutes Prep time: 10
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 15
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 cup frozen Inland Valley® Southern-Style Hash Browns
1/4 cup finely chopped onion
4 eggs, lightly beaten
1/8 teaspoon ground black pepper
1 large tomato, finely chopped
1 tablespoon finely chopped fresh basil
4 flour tortillas (8 inch), warmed
1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 305 mg | 30% |
Carbohydrate | 30 g | 10% |
Cholesterol | 197 mg | 66% |
Total Fat | 12 g | 19% |
Iron | 3 mg | 15% |
Calories | 290 kcal | 15% |
Sodium | 524 mg | 22% |
Protein | 15 g | 28% |
Saturated Fat | 5 g | 24% |
Sugars | 4 g | 0 |
Vitamin C | 8 mg | 14% |
Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently.
Add eggs and pepper; mix well. Cook 3 minutes, or until eggs are slightly set; stir. Cook an additional 6 minutes, or until eggs reach desired doneness, stirring occasionally.
Combine tomato and basil; set aside. Spoon eggs mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.
Breakfast Burritos with Tomato-Basil Topping