Egg ‘n’ Potato Burritos
“This is my husband’s favorite dish,” 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 large 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 shredded reduced-fat cheddar cheese
