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Breakfast Burritos Recipe
4 medium potatoes, cut into 1/2 in (1 cm) dice
1 Tbs (15 ml) vegetable oil
1/4 cup (60 ml) chopped red bell pepper
1/2 cup (125 ml) thinly sliced scallions (green onions, spring onions)
6 eggs
2 Tbs (30 ml) water
1 to 2 tsp (5 to 10 ml) Tabasco or other hot pepper sauce, or to taste
1+1/2 cups (375 ml) shredded Cheddar cheese, Monterey jack cheese, or combination of the two
Salt and freshly ground black pepper to taste
4 10" (25 cm) flour tortillas (burrito size)
Boil the potatoes in enough water to cover for about 10 minutes, until just tender. Drain. Heat the vegetable oil in a large skillet over high heat and add the potatoes and bell pepper. Cook for about 5
minutes, stirring occasionally. Add the scallions and cook an additional 2 minutes. In a bowl beat the eggs and water and add the hot sauce and cheese. Add this mixture to the potatoes and cook, stirring
frequently, about 5 minutes, until the eggs are set. Meanwhile, wrap the tortillas in aluminum foil and heat in a 350°F (180°C) oven for 10 minutes, or in a plastic bag in the microwave for about 30 seconds.
Divide the potato and egg mixture evenly between the four tortillas and wrap burrito style. Makes four servings.
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