Makes 4 servings (1 burrito each)

PAM® Original No-Stick Cooking Spray
1 cup frozen Inland Valley® Southern-Style Hash Browns
1/4 cup finely chopped onion
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/8 teaspoon ground black pepper
1 large tomato, finely chopped
1 tablespoon finely chopped fresh basil
4 flour tortillas (8 inch), warmed
1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)

Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently.
Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.
Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.