For breakfast, lunch or dinner, this colourful wrap can be prepared in minutes. Just cook, wrap, and enjoy!
8 - 10 minutes
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.