Breakfast Burritos


  • 1 medium tomato, diced
  • 2 teaspoons dried basil
  • 1 medium potato, shredded
  • 1/4 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 cup egg beaters
  • 1/8 teaspoon pepper
  • 4-8" flour tortilla shells
  • 1/3 cup shredded cheddar cheese


  1. In a small bowl, combine tomato and basil, set aside. 
  2. In a large nonstick skillet, over medium heat, saute shredded potato and chopped onion in olive oil until tender. 
  3. Pour egg beaters into skillet; sprinkle with pepper. Cook, stirring occasionally until mixture is set. 
  4. Divide egg mixture evenly between tortillas, top with cheese. Fold tortillas over egg mixture. Top with tomato mixture.

Serves 4. 5 Weight Watchers points per serving.


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