The Great Valley House of Valley Forge
Breakfast Burritos with Tomato-Basil Topping: Breakfast-Brunch
1 Large Tomato
2 teaspoons Finely chopped fresh basil
1 Medium Potato, peeled and grated (about 1 cup)
1/4 cup chopped onion
2 teaspoons Margarine or butter
1 cup Egg substitute
1/8 teaspoon Ground Black Pepper
4 (8 inch) Flour tortillas, warmed
1/3 cup Shredded Cheddar Cheese
Mix Tomato and basil in small bowl; set aside.
Cook and stir potato and onion in margarine or butter in nonstick skillet over medium heat until golden brown and tender.
Add egg substitute and pepper; cook until done; stirring occasionally. Remove from heat.
Divide egg mixture evenly between tortillas; top with cheese. Fold up one end of each tortilla over filling, then fold in sides like an envelope.
Serve immediately topped with tomato-basil mixture. Enjoy!