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Breakfast Burritos Recipe

Breakfast Burritos Recipe

6 servings



3 cups cubed, cooked, unpeeled Idaho potatoes

1 cup each: chopped red or green bell peppers, green onions

1 1/2 cups cubed zucchini

1/4 cup whole kernel corn

4 cloves garlic, minced

8 eggs, lightly beaten

1/4 cup finely chopped cilantro

3/4 teaspoon dried oregano leaves

1 cup shredded reduced-fat mozzarella or Cheddar cheese

Salt and pepper, to taste

6 flour tortillas

1 - 1 1/2 cups mild or hot salsa


Saute vegetables and garlic in lightly greased large skillet until potatoes are browned, about 10 minutes. Add combined eggs, cilantro, and oregano to skillet, cook over medium heat until set, stirring occasionally. Remove from heat and stir in cheese, season to taste with salt and pepper. Spoon mixture onto tortillas, fold 2 sides of each tortilla in about 2 inches, then fold in other sides to enclose filling. Serve with salsa.

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