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Vegetable Egg Fajitas

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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Wrap up breakfast, lunch, or dinner with tasty vegetable-egg fajitas!
Created Aug 25, 2009
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Ingredients

  • 6 eggs
  • 1/3 cup (75 mL) milk
  • 1 tbsp (15 mL) margarine or butter
  • 1 medium green pepper, cut into 1/4 -inch (6 mm) strips.
  • 1 medium onion, thinly sliced
  • 1 tbsp (15 mL) Old El Paso* Fajita Seasoning Mix (from 39 g pkg)
  • 4 large Old El Paso* Flour Tortillas
  • 1/2 cup (125 mL) Old El Paso*Thick N' Chunky Salsa

Steps

  •  
    1
    Beat eggs and milk with fork; set aside.
  •  
    2
    Warm tortillas according to package directions.
  •  
    3
    In large non-stick skillet, melt margarine over medium-high heat. Add pepper, onion and seasoning mix and cook until vegetables are tender, about 4 minutes. Stir occasionally. Remove vegetables from skillet; keep warm.
  •  
    4
    Reduce heat to medium; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constantly stirring. Cook 3 to 4 minutes or until eggs are firm but still moist.
  •  
    5
    Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides over mixture, overlapping. Top each fajita with 2 tbsp (30 mL) salsa.

Expert Tips

  • Tip 1
    Tip: Melon slices and fresh berries go nicely with the fajitas - whether you eat them for breakfast or dinner. Serve with bacon or sausage if there are meat lovers in your family.

Nutrition Information

320 Calories, 15g Total Fat, 15g Protein, 34g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
320
Total Fat
15g
Saturated Fat
4g
Cholesterol
320mg
Sodium
550mg
Total Carbs
34g
Dietary Fiber
3g
Protein
15g
% Daily Value*:
Vitamin A
22
22%
Vitamin C
30
30%
Calcium
14
14%
Iron
16
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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