EGGritos

Name: EGGritos
Yield: 6 eggritos
Ingredients: 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

This is the EGGritos recipe.

Prep: 15 min
Cooking: 10 min

Yields 6 eggritos

Ingredients

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

READY FOR REWARDS?

Preparation

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.