Egg and potato breakfast burritos topped with diced fresh tomatoes seasoned with basil.

Breakfast Burritos with Tomato-Basil Topping

2 teaspoons butter or margarine
1 russet potato, peeled and grated
1/4 cup chopped peeled onion
6 large eggs
1/8 teaspoon ground black pepper
4 (8-inch) flour tortillas, warmed
1/3 cup shredded cheddar cheese, shredded
1 large tomato, diced
1/2 teaspoon crushed dried basil

1. In large nonstick skillet over medium heat, melt butter and sauté potato and onion until tender.
2. Pour in egg, sprinkle with pepper. Cook, stirring occasionally until mixture is set.
3. Divide egg mixture evenly between tortillas; top with cheese. Fold tortillas over egg mixture. Top with tomato mixed with basil.

Makes 4 servings.