Mexican Eggritos

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Mexican Eggritos

 

6 large eggs

3/4 cup corn kernels,  canned

1/4 cup diced green bell pepper

1/4 cup medium red salsa

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

1 tbsp. margarine

5 6-inch flour  tortillas (i use wheat ones)

6 tbsps. tomato salsa

 

In a medium bowl, beat eggs slightly. Add corn, onion, pepper, 1/4 cup tomato

salsa, basil, oregano, salt and pepper.

Over medium-high heat in a 6-inch nonstick skillet, melt 1/2 tsp. margarine.

 Pour in 1/3 cup egg mixture. As eggs begin to set, lift edges to allow the

uncooked eggs to flow under. When omelette is set, slice onto a tortilla. Spread

omelette with 1 tbsp. salsa. Roll up. Repeat for each eggrito. Slice in half or

into bite-size pieces. Serve hot or at room temperature.

Serves 6.