Ingredients:

  • 2 medium Russet potatoes, small diced (approx. 1 lb / 450g)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 large eggs
  • 2 tbsp skim milk
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup low-fat shredded Mexican blend cheese
  • 4 large whole-wheat tortillas (10 inches each)
  • 1/2 cup Greek yogurt
  • 1 ripe avocado, sliced

Instructions:

  1. Heat olive oil in a 12-inch non-stick or cast-iron skillet over medium-high heat. Add diced potatoes in a single layer and let sit undisturbed for 3-4 minutes until a mahogany-colored crust forms.
  2. Stir in smoked paprika, garlic powder, salt, and black pepper. Reduce heat to medium, cover with a lid for 5 minutes to soften centers, then uncover and sauté for another 2 minutes until crisp. Remove potatoes and set aside.
  3. In a medium mixing bowl, whisk eggs and skim milk until fully combined.
  4. Wipe the skillet clean and heat over medium-low. Pour in the egg mixture, gently pushing eggs from the edges to the center with a spatula. When 80% set, fold in the shredded Mexican cheese and chopped cilantro. Remove from heat immediately.
  5. Lay a whole-wheat tortilla flat and spread 1 tbsp of Greek yogurt across the center. Divide potatoes and eggs evenly among the four tortillas, adding sliced avocado to each.
  6. Fold in the sides and roll tightly. Sear the assembled burritos on a dry skillet for 60 seconds per side to create a toasted structural shell.