早餐中等

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 份

营养成分（每份）

每份数值 · 每份分量: 1 burrito

194

卡路里

蛋白质

31g

碳水

脂肪

膳食纤维

糖

395mg

钠

饱和脂肪 2 g · 胆固醇 46 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

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

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