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Breakfast Burritos

Serves: 4

4 BURRITOS PREP: 10 MIN COOK: 10 MIN

    1 tablespoon butter or margarine
   4 medium green onions, sliced (1/4 cup)
   1 1/2 medium Green, red, or yellow bell pepper, chopped (1 1/2)
   6 eggs
   2 tablespoons milk
   1/2 teaspoon salt
   1/4 teaspoon pepper
   4 flour tortillas (7 to 8 inches in diameter), heated
   1/2 cup shredded Monterey Jack-Colby cheese with jalapeno peppers (2 ounces)

Breakfast Burritos are from the Cook'n Easy Family Dinners collection.

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1. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onions and bell peppers in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.

2. Beat eggs, milk, salt and pepper in medium bowl with fork or wire whisk until well mixed. Pour egg mixture over vegetables in skillet Reduce heat to medium. Cook 4 to 6 minutes, stirring frequently until eggs are set but still moist.

3. Spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up tortillas.

1 BURRITO: Calories 320 (Calories from Fat 160); Fat 18g (Saturated 8g); Cholesterol 340mg; Sodium 640mg; Carbohydrate 23g (Dietary Fiber 2g); Protein 17g * Daily Value: Vitamin A 34%; Vitamin C 58%; Calcium 20%; Iron 12% * Exchanges: 1/2 Starch, 1 Medium-Fat Meat, 3 Fat * Carbohydrate Choices: 1 1/2

Together Time
Pretend your kitchen's a cafeteria. Have everyone stop at the "window: (your counter) order their food and pick it up (on a plate). Another family member can have the drinks already on the table.

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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