Breakfast Burritos with Tomato-Basil Topping
Egg and potato breakfast burritos topped with diced fresh tomatoes seasoned with basil.
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
- In large nonstick skillet over medium heat, melt butter and sauté potato and onion until tender.
- Pour in egg, sprinkle with pepper. Cook, stirring occasionally until mixture is set.
- Divide egg mixture evenly between tortillas; top with cheese. Fold tortillas over egg mixture. Top with tomato mixed with basil.
Makes 4 servings.