Tomato Basil Topping
|Tomato||1 Large, diced|
|Finely chopped basil/1/2 teaspoon dried basil leaves||2 Teaspoon|
|Potato||1 Medium, peeled and shredded to make 1 cup|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Margarine||2 Teaspoon (Fleischmann'S)|
|Egg beaters||1 Cup (16 tbs)|
|Ground black pepper||1⁄8 Teaspoon|
|8 inch flour tortillas||4 , warmed|
|Shredded reduced fat cheddar cheese||1⁄3 Cup (5.33 tbs)|
In small bowl, combine tomato and basil; set aside.
In large nonstick skillet, over medium heat, saute potato and onion in margarine until tender.
Pour Egg Beaters into skillet; 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 mixture.