1 large tomato, diced
2 teaspoons finely chopped basil (or 1/2 teaspoon dried)
1 medium potato peeled and shredded (about 1-cup)
1/4 cup chopped onion
2 teapoons butter
1 cup liquid egg substitute
1/8 teaspoon black pepper
4 8-inch flour tortillas
1/3 cup shredded reduced-fat Cheddar cheese
In a small bowl, combine tomato and basil; set aside.
In large nonstick skillet, over medium heat, saute potato and onion in butter until tender.
Pour egg substitute into skillet; sprinkle with pepper. Cook, stirring occasionally until mixture is set.
Divide egg mixture evenly between evenly between tortillas; top with cheese. Fold tortillas over egg mixture. Top with tomato mixture.
Recipe makes 4 servings.
You may also enjoy...
Share This Page