Dairy Farmers of Canada


This is the EGGritos recipe.

  • Prep: 15 min
  • Cooking: 10 min
Yields 6 eggritos


  • 6 eggs
  • 3/4 cup (180 mL) corn kernels frozen or canned
  • 1/4 cup (60 mL) diced onion
  • 1/4 cup (60 mL) green bell pepper or red bell pepper diced
  • 1/4 cup (60 mL) tomato salsa
  • 1/4 tsp (1 mL) dried basil
  • 1/4 tsp (1 mL) dried oregano
  • Salt and pepper to taste
  • 1 tbsp (15 mL) butter
  • 6 (6-inch/15 cm) flour tortillas or whole wheat tortillas
  • 1/3 cup + 1 tbsp (90 mL) tomato salsa


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



In a medium bowl, beat eggs slightly. Add corn, onion, pepper, 1/4 cup (60 mL) tomato salsa, basil, oregano, salt and pepper.

Over medium-high heat in a 6 inch (15 cm) nonstick skillet, melt 1/2 tsp (2 mL) butter. Pour in 1/3 cup (80 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 omelette with 1 tbsp (15 mL) salsa.

Roll up. Reheat for each EGGrito. Slice in half or into bit-size pieces. Serve hot or at room temperature.


For lunch bag:Cool EGGritos completely. Wrap separately in plastic wrap and refrigerate.

To reheat, if desired, remove plastic wrap, roll one EGGrito in a paper napkin and reheat in microwave oven on high 45 to 60 seconds.

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Nutritional information

Per serving
Energy: 220 Calories
Protein: 9 g
Carbohydrate: 27 g
Fat: 9 g
Fibre: 2.3 g
Sodium: 365 mg
(% DV*)