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175 ml (3/4 cup) -
kernels, frozen or canned
50 ml (1/4 cup) - diced
50 ml (1/4 cup) - diced green or red pepper
50 ml (1/4 cup) - salsa
1 ml (1/4 tsp) - dried
1 ml (1/4 tsp) -
To taste salt and pepper
15 ml (1 tbsp) -
6 - 15 cm (6-inch) - flour or whole
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.
Repeat to make 5 more eggritos.
Slice in half or into bite-sized pieces.
Serve hot or at room temperature.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.