prep. time 10 min.
cook time 15 min.
- 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.
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.