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Eggritos
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6 eggs
3/4 cup (175 mL) corn kernels, frozen or canned
1/4 cup (50 mL) diced onion
1/4 cup (50 mL) diced green or red pepper
1/4 cup (50 mL) tomato salsa
1/4 tsp (1 mL) each dried basil and oregano
Salt and pepper to taste
1 tbsp (15 mL) butter
6 6-inch/15 cm flour or whole wheat tortillas
6 tbsp (90 mL) tomato salsa
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In a medium bowl, beat eggs.
Add corn, onion, pepper, 1/4 cup (50 mL) tomato salsa, basil, oregano, salt and pepper.
Over medium-high heat in a 6-inch (15 cm) non-stick skillet, melt 1/2 tsp (2 mL) butter.
Pour in 1/3 cup (75 mL) egg mixture.
As eggs begin to set, lift edges to allow the uncooked egg to flow under.
When omelette is set, slide onto a tortilla.
Spread with 1 tbsp (15 mL) salsa.
Roll up and slice in half.
Repeat procedure for each Eggrito
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Preparation Time: |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 3528 times. |
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