EGGritos
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 10 mins
- Yields 6 eggritos
Preparation
What You Need
Instructions
In a medium bowl, beat eggs slightly. Add corn, onion, pepper, 1/4 cup (50 mL) tomato salsa, basil, oregano, salt and pepper.
Over medium-high heat in a 6 inch (15 cm) nonstick 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. Reheat for each EGGrito. Slice in half or into bit-size pieces. Serve hot or at room temperature.
Tips
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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 220 CaloriesProtein: 9 g
Carbohydrate: 27 g
Fat: 9 g
Calcium:
Fibre: 2.3 g
Sodium: 365 mg
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