Recipes

Ontario Corn and Tomato Omelette Wrap

• 1/2 tsp (2 mL) vegetable oil
• 1 Ontario Green Onion, chopped
• 1/4 cup (50 mL) Ontario Sweet Corn kernels, fresh or frozen
• 1/4 cup (50 mL) chopped Ontario Sweet Red or Green Pepper
• 1 or 2 large Ontario eggs, beaten
• Pinch each salt, pepper and dried oregano
• 1/4 cup (50 mL) shredded Ontario Cheddar or Mozzarella Cheese
• 1 large flour tortilla, warmed

Toppings:
• Half ripe Ontario Field Tomato, chopped
• 1/2 cup (125 mL) shredded Ontario Lettuce
• salsa
• sour cream

In small (7-inch/18 cm) non-stick skillet, heat oil over medium heat; cook onion, corn and sweet peppers until tender, 3 to 5 minutes. Transfer to small bowl. Pour beaten egg into same skillet; rotate to coat bottom of pan with egg. Sprinkle lightly with salt, pepper and oregano; cook until beginning to set. Sprinkle corn mixture and cheese evenly over egg; cook until egg is completely set, 2 to 3 minutes. Slide egg onto warm tortilla.

Toppings: Top egg with tomato, lettuce, and salsa and sour cream to taste. Roll up, tucking in bottom edge of tortilla as you roll. Secure with toothpick. Serve warm.