Texas Breakfast Burritos
|Olive oil||1 Teaspoon|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Low fat turkey sausage||3 1⁄2 Ounce|
|Nonfat hash brown potatoes||2 Cup (32 tbs)|
|Canned chopped green chili peppers||4 Ounce (1 Can)|
|Ground black pepper||1⁄4 Teaspoon|
|Skim milk||2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Shredded low fat monterey jack cheese||1⁄2 Cup (8 tbs)|
|Fat free salsa||4 Tablespoon|
|Black olives||2 Tablespoon, sliced|
Warm the oil in a large no-stick skillet over medium heat.
Add the onions.
Crumble the sausage into the pan.
Cook, stirring occasionally, for 4 to 5 minutes, or until the onions are soft and the sausage is browned.
Add the potatoes and cook, stirring occasionally, for 5 to 8 minutes, or until the potatoes begin to brown.
Stir in the chili peppers and black pepper.
Transfer to a large bowl.
In a small bowl, whisk together the eggs, egg whites, milk, and red pepper.
Pour into the same skillet and place over medium heat.
Cook, stirring occasionally, for 3 to 4 minutes, or until lightly scrambled.
Do not overcook.
Stir in the potato mixture.
Wrap the tortillas in plastic wrap.
Microwave on high power for 1 minute.
Sprinkle each tortilla with 2 tablespoons of the Monterey Jack.
Divide the egg mixture among the tortillas.
Roll to enclose the filling.