Ingredients:
For the Potato Hash:
- 1 medium-sized potato, diced into small cubes
- 1/2 small onion, finely chopped
- 1 bell pepper, diced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
For the Burrito:
- 2 large eggs, scrambled
- 2 whole wheat or low-carb tortillas (choose tortillas with lower SmartPoints)
- 1/4 cup reduced-fat shredded cheese
- Salsa or hot sauce to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions:
- In a non-stick skillet, heat olive oil over medium heat. Add diced potatoes and cook until they start to brown, stirring occasionally.
- Add chopped onions and bell peppers to the skillet with the potatoes. Continue cooking until the vegetables are tender and the potatoes are crispy on the outside.
- Season the potato hash with salt, pepper, and paprika (if using). Set aside.
- In the same skillet, scramble the eggs until cooked through.
- Warm the tortillas in a dry skillet or microwave for a few seconds.
- Assemble the burrito by placing half of the potato hash on each tortilla, followed by scrambled eggs.
- Sprinkle shredded cheese over the eggs and add salsa or hot sauce to taste.
- Fold the sides of the tortilla over the filling and then roll it up into a burrito.
- Optional: Warm the assembled burrito in the skillet for a minute on each side to melt the cheese and heat the tortilla.
- Garnish with fresh cilantro or green onions if desired.
