Ingredients
- 1 tablespoon 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 ounces)
- 1 cup picante sauce
- 20 whole wheat tortillas, warmed
- Salsa
Instructions
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
Serving: 1 burrito
- Calories 185
- Total Fat 5.1 grams
- Cholesterol 109 milligrams
- Sodium 231 milligrams
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.