Breakfast Burritos

1 Tbsp. olive oil
1 medium onion, chopped
1 (2 lb) bag frozen O’Brien potatoes
1 dozen omega-3 eggs, beaten or egg substitute
½ cup skim milk
¼ tsp. cayenne pepper
1 (7oz) can chopped green chilies
1¼ cup reduced-fat cheddar cheese, shredded
1¼ cup salsa
20 whole-wheat flour tortillas, warmed

In a large nonstick skillet, heat olive oil over medium-high heat. Add onion and sauté 3-4 minutes. Add potatoes; continue to cook until potatoes begin to brown, stirring frequently. In a large bowl, combine beaten eggs, milk, cayenne pepper and green chilies. Pour egg mixture over browned potatoes and scramble until eggs are cooked. Assemble burritos by spooning about 1/3 cup egg mixture onto a warm tortilla. Add 1 tablespoon each of cheese and salsa on top of egg mixture; then roll into a burrito. Allow extra burritos to cool then wrap tightly in plastic wrap and place in a freezer zip top bag and freeze for future use. For a quick breakfast on the go, discard plastic wrap and cover with a paper towel then microwave for 3 minutes. Makes 20 burritos.

Nutrition Facts per burrito: 264 calories, 6gm fat, 2gm saturated fat, 12gm protein, 37gm carbohydrate, 319gm sodium, 5gm fiber

Try adding cut up pieces soy breakfast sausage to the egg mixture for a tasty low fat alternative to regular sausage. For spicier burritos, add more cayenne pepper or omit for a mild burrito.