Thursday, Dec 20 2007

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Eggritos

Source: Alberta Egg Producers Board

Ingredients

6 eggs
175 mL (3/4 cup) corn kernels, frozen or canned
50 mL (1/4 cup) diced onion
50 mL (1/4 cup) diced green or red pepper
50 mL (1/4 cup) salsa
1 mL (1/4 tsp) dried basil 1 mL (1/4 tsp) oregano
To taste salt and pepper
15 mL (1 tbsp) butter
6 - 15 cm (6-inch) flour or whole wheat tortillas
90 mL (6 tbsp) salsa

Method

1. In a medium bowl, lightly beat eggs.
2. Add corn, onion, pepper, 50 mL (1/4 cup) salsa, basil, oregano, salt and pepper.
3. In a 15 cm (6-inch) non-stick skillet melt 2 mL (1/2 tsp) butter over medium-high heat.
4. Pour in 75 mL (1/3 cup) egg mixture.
5. As eggs begin to set, lift edges to allow the uncooked egg to flow under.
6. When omelette is set, slide onto a tortilla.
7. Spread omelette with 15 mL (1 tbsp) salsa.
8. Roll up.
9. Repeat to make 5 more eggritos.
10. Slice in half or into bite-sized pieces.
11. Serve hot or at room temperature.

Makes: 3 servings.
Preparation: 10 minutes
Cooking: 15 minutes

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