Breakfast Burritos

6 servings 

3 cups cubed, unpeeled Idaho potatoes, cooked 
1 cup each; chopped red, or green bell peppers, chopped green onions 
1 1/2 cups cubed zucchini 
1/4 cup whole kernel corn 
8 eggs 
1/4 cup finely chopped cilantro 
3/4 teaspoon dried oregano leaves 
Salt and pepper, to taste 
6 flour tortillas 
1 cup shredded cheddar cheese 
1 cup mild, or hot salsa 

1. Saute potatoes, bell peppers, and green onions in lightly greased large skillet until potatoes are browned, about 10 minutes. Add zucchini and corn, cook, covered, until zucchini is tender, about 5 minutes. 

2. Beat eggs, cilantro, and oregano; add to skillet and cook over medium heat until set, stirring occassionally. Season to taste with salt and pepper. Spoon mixture onto tortillas and sprinkle with cheese. Fold 2 sides of each tortilla in about 2 inches, then roll up from other side to enclose filling; serve with salsa. 

Recipe from 1,001 Low-Fat Vegetarian Recipes