Breakfast Burritos With Tomato Basil Topping
|Tomato||1 Large, diced|
|Finely chopped basil/Or 1/2 tsp dried basil leaves||2 Teaspoon|
|Potato||1 Medium, peeled and shredded|
|Chopped onion||1⁄4 Cup (4 tbs)|
|70% corn oil spread||2 Teaspoon|
|Egg substitute||1 Cup (16 tbs) (Healthy Real Brand)|
|Ground black pepper||To Taste|
|Flour tortillas||4 , warmed (8 Inch Each)|
|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 spread until tender.
Pour Egg 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