Rho's Breakfast Burritos

3 medium potatoes
1 small to medium onion
1 banana pepper
1 small red pepper (or green or yellow)
2 cloves garlic
2 TBSP Olive oil
3 large eggs
1/4 cup shredded cheddar cheese
4 small/medium flour tortillas
cumin (powder or crushed seeds)
cilantro (1 TBSP fresh, or 1 Tsp dried)

Microwave or boil potatoes. Cool to the touch; chop in small cubes. Chop onions, peppers and garlic into small sizes. Add olive oil to non-stick skillet (or well-seasoned cast iron skillet). Over medium heat, add chopped onions and peppers and cook about 4-5 minutes; then add minced garlic and cook a minute or two more. Remove from pan and add potatoes to pan; cook diced potatoes about 8-10 minutes until nice and brown. Add onions and pepper mixture back to pan. Sprinkle with cumin (powder or crushed seeds) and cilantro (add more or less to taste). Cook another minute or two until everything is done. Push mixture to outer edge of pan and pour the three scrambled eggs into center of pan. Cook and stir until the eggs are done - about two minutes. Mix all ingredients well in the pan. Remove from heat. Add cheese on top. Let cheese melt for a minute. Heat the tortillas by placing between damp/wrung sheets of paper towels in the microwave; about 60-90 seconds depending on your microwave. Spoon mixture into tortilla and enjoy! I eat one and then create 3 more burritos with leftover mixture and tortillas, then wrap them in wax paper and put in fridge. Great to grab to take to work; heat in the microwave at the office and yum! Fragrant, filling and delicious. Makes 4 breakfast burritos.

Number of Servings: 4

Recipe submitted by SparkPeople user VELOURTULIP.