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Eggritos Recipe

Eggritos is a popular Continental Breakfast
Author :
 
On :
Wednesday, 26 July, 2017
Category :
Kid-Friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Continental Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

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:

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




     

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