Egg-ritos

6 Servings

prep. time 10 min.

cook time 15 min.

Print Version

Nutrients per Serving

Calories

260

Fat

10 g

Saturated Fat

3 g

Trans Fat

0 g

Sodium

410 mg

Carbohydrate

30 g

Fibre

3 g

Sugars

1 g

Protein

11 g

Ingredients

eggs

3/4 cup

175 mL

corn kernels, frozen or canned

1/4 cup

50 mL

onion, diced

1/4 cup

50 mL

green or red pepper, diced

1/4 cup

50 mL

tomato salsa

1/4 tsp

1 mL

basil, dried

1/4 tsp

1 mL

oregano, dried

Salt and pepper, to taste

1 tbsp

15 mL

butter

flour or wheat tortillas (6-inch/15 cm)

6 tbsp

90 mL

tomato salsa

Method

In a medium bowl, beat eggs slightly. Add corn, onion, pepper, 1/4 cup (50 mL) tomato salsa, basil, oregano, salt and pepper, to taste.
Over medium-high heat in a 6-inch (15 cm) non-stick skillet, melt 1/2 tsp (2 mL) butter. Pour in 1/3 cup (75 mL) 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 1 tbsp (15 mL) salsa. Roll up. Repeat procedure for each EGGrito. Slice in half or into bite-size pieces. Serve hot or at room temperature.

Notes

For lunch bag: Cool EGGritos completely. Wrap separately in plastic wrap and refrigerate. To reheat, if desired, remove plastic wrap, roll one EGGrito in a paper napkin and reheat in microwave oven on HIGH 45 to 60 seconds.

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