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.