Eggritos

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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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.

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