Breakfast Burritos
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
whole |
eggs |
|
1/4 |
pound |
ham -- diced |
|
1/2 |
cup |
hash browns - frozen |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
2 |
tablespoons |
low sodium catsup |
|
1/4 |
cup |
low sodium cheddar cheese -- shredded |
|
2 |
tablespoons |
2% low-fat milk |
|
1/4 |
teaspoon |
seasoned salt |
|
1/8 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
butter |
|
8 |
|
tortillas |
| Break eggs into small bowel. Add milk, salt and pepper and lightly beat. Set aside. Melt butter in large frying pan. Add ham, shallot, garlic, catsup and hash browns and cook until warmed through. Add egg mixture to pan and cook until the eggs are how you like them. Wrap tortillas in paper towel and warm in microwave for 30 seconds. Put 1/8 of mixture down the center on each tortilla. Sprinkle 1/8 of cheese on top of each. Fold in thirds and serve. Makes 2 servings. |
| Per Serving : 758 Calories; 29g Fat (34.5% calories from fat); 33g Protein; 90g Carbohydrate; 5g Dietary Fiber; 456mg Cholesterol; 1330mg Sodium. Exchanges: 5 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. |