Breakfast Burritos with Tomato-Basil Topping (low fat)

1 large tomato, diced
2 teaspoons finely chopped fresh basil
2 teaspoons margarine
1 medium potato, peeled and grated
1/4 cup finely chopped onion
1 cup Egg Beaters®
1/8 teaspoon black pepper
4 (8-inch) flour tortillas, warmed
1/3 cup shredded reduced-fat Cheddar cheese, (1 1/2 ounces)

Mix tomato and basil; set aside.

Place a nonstick skillet over medium heat until hot. Add margarine. When melted, add potatoes and onion and cook until golden and tender, stirring frequently.

Add egg product and pepper; cook until eggs are done, stirring occasionally. Remove from heat.

Divide egg mixture evenly between tortillas; top with cheese and tomato mixture. Fold up one end of each tortilla over filling, then fold in sides like an envelope. Serve immediately.

Serving Suggestions
Serve with grapefruit and orange sections, if desired.

Yield: 4 burritos
Source: ConAgra Foods