Take a look at more
. You may also want to try
Easy Bran Muffins
Stuffed Mushrooms on Toast
Savoury Meringue Slices
Cheddar Cheese Bake
Rate This Recipe
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.
Repeat to make 5 more eggritos.
Slice in half or into bite-sized pieces.
Serve hot or at room temperature.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.
Low Calorie Recipes
Butter Chicken Recipes
Pav Bhaji Recipes
High Protein Recipes