Eggritos

Ingredients

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) salsa
1/4 tsp (1 mL) dried basil
1/4 tsp (1 mL) oregano
to taste salt and pepper
1 tbsp (15 mL) butter
6 inch (6 - 15 cm) flour or whole wheat tortillas
6 tbsp (90 mL) salsa

Directions

In a medium bowl, lightly beat eggs. Add corn, onion, pepper, 1/4 cup (50 mL) salsa, basil, oregano, salt and pepper. In a 6 inch (15 cm) non stick skillet melt 1/2 tsp (2 mL) butter over medium-high heat. 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 omelette with 1 tbsp (15 mL) salsa. Roll up. Repeat to make 5 more eggritos. Slice in half or into bite-sized pieces. Serve hot or at room temperature.

Makes: 3 servings

Preparation: 10 minutes

Cooking: 15 minutes

Nutrients per serving:

Calories: 440
Protein: 20.0 g
Carbohydrate: 49.0 g
Fat: 18.4 g