朝食普通

Breakfast Potato and Egg Burritos

Name: Breakfast Potato and Egg Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9
Ingredients: 1 tablespoon vegetable oil; 4 cups potatoes, finely chopped; 1 medium onion, chopped; 1 medium red or green bell pepper, chopped; 3 garlic cloves, pressed or finely chopped; 2 eggs, beaten; 1 teaspoon black pepper; 1/2 teaspoon salt; cheddar cheese; hot sauce; 9 flour tortillas

These potato and egg burritos are great for breakfast or enjoy them for lunch or even dinner! Enjoy them with your favorite fruit on the side.

30 min9 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 burrito

194

カロリー

タンパク質

31g

炭水化物

脂質

食物繊維

糖類

395mg

ナトリウム

飽和脂肪酸 2 g · コレステロール 46 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

vegetable oil
1 tablespoon · or cooking oil of choice
potatoes, finely chopped
4 cups
onion, chopped
1 medium
red or green bell pepper, chopped
1 medium
garlic cloves, pressed or finely chopped
3
eggs, beaten
2
black pepper
1 teaspoon
salt
1/2 teaspoon
cheddar cheese
1/2 cup grated, optional
hot sauce
to taste, or salsa, optional
flour tortillas
9 · or corn

作り方

1
Wash hands with soap and water.
2
In a large skillet, heat oil on medium-high setting.
3
Add potatoes, onion, bell pepper, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
4
Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm). Stir all ingredients together.
5
Wrap tortillas around the filling and top with salsa and cheese, if using.

出典: USDA MyPlate Kitchen · Adapted from Speedy Burritos, Eat Better, Eat Together Washington State University

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