Mexican Egg and Potato Burrito |
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Ingredients1 Mission? Fat Free Soft Taco Size Flour Tortilla
2 Eggs (remove yolk from second egg, use white)
1 Tbsp. Skim Milk
1 Tbsp. Pimento
3/4 cup Potatoes diced
1/4 cup Onion chopped
2 Tbsp. Sharp Cheddar Cheese shredded
2 Eggs (remove yolk from second egg, use white)
1 Tbsp. Skim Milk
1 Tbsp. Pimento
3/4 cup Potatoes diced
1/4 cup Onion chopped
2 Tbsp. Sharp Cheddar Cheese shredded
Procedures1. Combine 1 egg and 1 egg white with skim milk and pimiento, 2. Saute potato and onion in a nonstick pan coated with cooking spray over medium heat until tender; add egg mixture. Cook until firm, stirring. 3. Sprinkle with cheddar cheese and a dash of salt and pepper. Spoon onto tortilla; roll up.
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