Egg-ritos

6 Servings

prep. time 10 min.

cook time 15 min.

Print Version

Nutrients per Serving

Calories

209

Fat

9 g

Saturated Fat

2.5 g

Trans Fat

0 g

Sodium

563 mg

Carbohydrate

24 g

Fibre

2 g

Sugars

3 g

Protein

9 g

Ingredients

eggs

3/4 cup

175 mL

canned or frozen corn kernels

1/4 cup

50 mL

diced onion

1/4 cup

50 mL

diced sweet green or red pepper

1/4 cup

50 mL

salsa

1/4 tsp

1 mL

dried basil

1/4 tsp

1 mL

dried oregano

1/8 tsp

0.5 mL

salt

1/8 tsp

0.5 mL

pepper

medium (7-inch/18 cm) flour tortillas

Method

Whisk eggs in medium bowl. Add corn, onion, sweet pepper, 1/4 cup (50 mL) salsa, basil, oregano, salt and pepper; whisk until combined.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high. Pour in about 1/3 cup (75 mL) egg mixture. As mixture begins to set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. Cover skillet with lid or flip omelette to cook top of omelette.
When omelette is set, slide onto plate and keep warm. Repeat procedure to make five more omelettes. When all omelettes are made, slide one onto a tortilla. Spread omelette with 1 tbsp (15 mL) salsa. Roll up. Repeat procedure to make remaining Egg-ritos. Serve whole or cut into bite-sized pieces. Serve hot or at room temperature.

Notes

Egg-ritos can be reheated. Cool completely after preparing. Wrap individually in plastic wrap and refrigerate. To reheat, remove plastic wrap, roll one Egg-rito in a paper towel and reheat in microwave oven on High (100% power) for 45 to 60 seconds.

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