Recipes
Southwest Potato, Avocado & Egg White Breakfast Wrap
Uses: tortilla, Idaho potato, egg whites, avocado, tomato
Ingredients:
- 1 large 10-inch tortilla
- 1/2 small Idaho potato, diced into 1/2-inch pieces
- 1/3 cup liquid egg whites
- 1/4 avocado, diced or sliced
- 1/4 cup chopped grape tomatoes
- 1 teaspoon oil
- Cumin, paprika, black pepper
- Small amount of salt
Instructions:
- Place the diced potato in a microwave-safe bowl with 1 tablespoon water. Cover loosely and microwave for 3 to 4 minutes, until almost tender.
- Heat oil in a skillet over medium-high heat. Add the potato and season with cumin, paprika, black pepper, and a small amount of salt. Cook until browned at the edges.
- Push the potatoes to one side. Add the egg whites and cook gently until just set. Warm the tortilla in a dry skillet or microwave until flexible.
- Place potatoes and egg whites in the center of the tortilla. Add avocado and tomatoes, fold in the sides, roll tightly, and serve warm.
Good for: A hearty Latin-inspired breakfast wrap with crisp potatoes, creamy avocado, and fresh tomato.
Optional: Finish with a squeeze of lemon or a spoonful of sour cream.