1 Tbsp. canola oil
1 medium onion, chopped
1 bag (2 pounds) frozen O’Brien Potatoes
8 eggs beaten
4 egg whites
½ cup skim milk
1 can chopped green chilies (7 oz)
1 cup picante sauce
20 whole wheat tortillas, warmed
In a large nonstick skillet, heat oil. Add onion and cook for 3-4 minutes until onion becomes translucent. Add potatoes and continue to cook until potatoes begin to brown, stirring frequently. In a large bowl, combine the eggs, the egg whites and milk; mix well. Pour egg mixture over browned potatoes, add chilies and mix well. Continue to cook until eggs are “scrambled” and cooked thoroughly. Assemble burritos by spooning about 1/3 cup egg/potato mixture in the center of the tortilla, topping with picante sauce and rolling into burrito.
Yield: approximately 20 burritos
Nutritional Information per burrito
Calories 185, Total Fat 5.1g, Cholesterol 109mg, Sodium 231mg
This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.