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

How to Make Eggritos

• In a medium bowl, lightly beat eggs. Add corn, onion, pepper, 50 ml (1/4 cup) salsa, basil, oregano, salt and pepper.
• In a 15 cm (6-inch) non-stick skillet melt 2 ml (1/2 tsp) butter over medium-high heat.
• Pour in 75 ml (1/3 cup) 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 15 ml (1 tbsp) salsa.
• Roll up.
• Repeat to make 5 more eggritos.
• Slice in half or into bite-sized pieces.
• Serve hot or at room temperature.