Eggritos

  • Serves: 3
  • Cooking Time: 15 MINS
  • Total Calories: 440 CALS

Nutrients per serving:

  • Protein: 20g
  • Fat: 18.4g
  • Carbohydrate: 49g

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.

Preparation: 10 minutes

Cooking: 15 minutes

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