Recipe: Breakfast Burritos (can be frozen)

We are just back from 16 days of RVing and cookbook hunting! This is from a gem I picked up near Estes Park Colorado, in the Rocky Mountain National Park called Simply Colorado: Nutritious Recipes for Busy People by Colorado Dietetic Association Staff. According to the recipe, these burritos can be frozen and then defrosted by wrapping in a paper towel and microwaving at 50% power for 3 minutes each.

BREAKFAST BURRITOS

1 Tablespoon oil
1 medium onion, chopped
1 (2 lb.) bag frozen O'Brien Potatoes
8 eggs, beaten
4 egg whites
1/2 cup skim milk
1 (7 ounce) can chopped green chilies
20 flour tortillas, warmed
1 cup picante sauce
Salsa (optional)

In a large nonstick skillet, heat oil. Add onion and cook for 3-4 minutes.

To onion add potatoes and continue to cook until potatoes begin to brown, stirring frequently.

In a large bowl combine eggs, egg whites and milk; mix well. Pour egg mixture over browned potatoes, stir in green chilies and scramble until eggs are cooked.

Assemble burritos by spooning about 1/3 cup of mixture onto warm tortilla, spoon picante sauce over each and roll into a burrito.

Serve alone or with salsa.