Potato Scramble Wrap  

May 14, 2008 | By kapratt | No Comments »

“Potato Scramble Wrap” is a great quick breakfast recipe you can make. It’s great on the go, and better than cereal!

The hardest desicions I seem to have on a day to day basis are what to eat. Breakfast can often be a rut, because it seems to have limited choices, like cereal, pankcakes, waffles, french toast, scrambled eggs, or an omelet. The “Potato Scramble Wrap” is basically an omelet in a tortilla, which makes it easy to eat on your way out the door or take to work to either eat in the car on your commute, or wrap them in foil to eat at your desk once you get there. This recipe feeds about 6 people, if you don’t use them all you can always refridgerate and use throughout the week. Also, these wraps should give you lots of energy, potato carbs give you lots of that and you should stay full until lunch.

  • 1 8-oz package shredded cheddar cheese
  • 6-7 medium russet potatoes
  • salt and pepper
  • 5 eggs
  • 1/4 cup vegetable oil
  • 1 package large tortilla shells

Peel and dice potatoes and place in a medium skillet over medium-high heat with the vegetable oil. Salt and pepper to taste (you should do this a few times during cooking process). Cover and let potatoes cook until fork tender (about 10-20 minutes). When potatoes are done remove from heat, but keep them covered so they stay hot. Beat all 5 eggs in a bowl. Pour eggs into a skillet that had been sprayed with cooking spray. Scramble your eggs until they are well done. When eggs are done put about 1/2 a cup of eggs and 1/2 a cup of potatoes in the tortilla. Sprinkle generously with cheese and roll.

Peel and dice potatoes and place in a medium skillet over medium-high heat with the vegetable oil. Salt and pepper to taste (you should do this a few times during cooking process). Cover and let potatoes cook until fork tender (about 10-20 minutes). When potatoes are done remove from heat, but keep them covered so they stay hot. Beat all 5 eggs in a bowl. Pour eggs into a skillet that had been sprayed with cooking spray. Scramble your eggs until they are well done. When eggs are done put about 1/2 a cup of eggs and 1/2 a cup of potatoes in the tortilla. Sprinkle generously with cheese and roll.

If you want to “mex” this recipe up a bit, jut add some chili powder and Cumin to your eggs, and when you assemble the wraps add a few tablespoons of salsa…nice!

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Category: Breakfast, Cheese, Eggs, Main Dish, Potato, Recipes

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