Potato Breakfast Burritos are a delicious and hearty start to the morning.
Amounts for 1 serving:
1 brown rice tortilla
2 teaspoons sour cream*
1 baked potato cooked and cooled, sliced into ¼ inch slabs with pinch salt**
1 teaspoon garlic infused olive oil or traditional extra virgin olive oil, divided
1 tablespoon cheddar cheese
1 teaspoon jalapeno, sliced
Mild salsa to taste***
Place a plain tortilla on a plate so you can add toppings as they are ready. Spread the sour cream in a line down the center of the tortilla.
Preheat a skillet to medium heat and add 1/2 teaspoon of the olive oil to the heated skillet. Place one slice of the baked potato on the heated skillet and cook until brown and crisp on each side (about 2-3 minutes).
Place the crisp potato on top of the sour cream.
With a fork, whisk the egg and salt in a small bowl. Add the remaining 1/2 teaspoon olive oil to the same skillet you cooked the potato in, then add the egg. Cook, stirring occasionally until the eggs are firm and scrambled.
Top the potato with the scrambled egg.
Top the egg with the cheddar cheese, jalapeno and salsa. Fold your burrito and enjoy.
*to make low FODMAP, use Green Valley Creamery lactose-free sour cream.
**Bake your potato ahead of time (I typically bake mind a day ahead) and store it in the refrigerator. To bake the potato, I preheat the oven to 400 degrees Fahrenheit. Wash and dry the potato, then poke holes in in the outside. Place it in the oven and bake for 1 hour.
***For low FODMAP use FODY Foods salsa.
- Category: breakfast
- Method: stove top
- Cuisine: american
Keywords: low fodmap breakfast, burrito, breakfast burrito