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

Method:

1. In a medium bowl, lightly beat eggs. Add corn, onion, pepper, 50 ml (1/4 cup) salsa, basil, oregano, salt and pepper.
2. In a 15 cm (6-inch) non-stick skillet melt 2 ml (1/2 tsp) butter over medium-high heat.
3. Pour in 75 ml (1/3 cup) egg mixture.
4. As eggs begin to set, lift edges to allow the uncooked egg to flow under.
5. When omelette is set, slide onto a tortilla.
6. Spread omelette with 15 ml (1 tbsp) salsa.
7. Roll up.
8. Repeat to make 5 more eggritos.
9. Slice in half or into bite-sized pieces.
10. Serve hot or at room temperature.

Recipe courtesy of Sify Bawarchi