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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âThis is my husbandâs favorite dish,â Ann Yarber says from Washington, Oklahoma. The scrumptious combination with hash browns and eggs adds zip to breakfasts on the fly. Ingredients:
1 cup frozen shredded hash brown potatoes |
3 green onions, chopped |
1 tablespoon olive oil |
8 eggs, lightly beaten |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 fat-free flour tortillas (8 inches), warmed |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally.
2. In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat.
3. Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up. Yield: 6 servings.
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