아침보통

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 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 burrito

194

칼로리

단백질

31g

탄수화물

지방

식이섬유

당류

395mg

나트륨

포화지방 2 g · 콜레스테롤 46 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

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

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