Ingredients
1 cup frozen shredded hash brown potatoes3 green onions, chopped1 tablespoon olive oil8 large eggs, lightly beaten1 can (14-1/2 ounces) diced tomatoes with mild green chiles, drained1/2 teaspoon salt1/2 teaspoon pepper6 fat-free flour tortillas (8 inches), warmed1 cup shredded reduced-fat cheddar cheese
Preparation
In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally.
In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat.
Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up.
