Breakfast Burrito

Yields 20 Burritos

 1 Tbls      Vegetable Oil
 1 Cup       Picante Sauce
 1 Medium    Onion, Chopped
 20           Flour Tortillas, Warm
 2 Lb        Frozen Potatoes O'Brien
 8           Eggs, Beaten
 4           Egg Whites
 1/2 Cup       Milk
 7 oz        Green Chiles, Chopped
 -         Salsa

Heat the oil in a large non-stick skillet.
Add the onion.
Cook 3 to 4 minutes.
Add the potatoes.
Cook, stirring frequently, until the potatoes start 
to brown.
Combine the eggs, egg whites and milk in a bowl.
Mix well.
Pour the egg mixture over the potato mixture.
Stir in the green chiles.
Scramble until the eggs are cooked.
Spoon about 1/3 cup of the egg mixture onto each warm 
tortilla.
Spoon picante sauce over.
Roll into a burrito.
Serve with salsa.