Vegetable Egg Fajitas

Vegetable Egg Fajitas

Wrap up breakfast, lunch or dinner with peppy veggie-egg fajitas.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

6
eggs
1/3
cup milk
1
tablespoon margarine or butter
1
medium bell pepper, cut into 1/4-inch strips
1
medium onion, thinly sliced
1
tablespoon Old El Paso® fajita seasoning mix (from 1-oz package)
4
Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1/2
cup Old El Paso® Thick 'n Chunky salsa
  1. Beat eggs and milk with fork; set aside.
  2. In 12-inch skillet, melt margarine over medium-high heat. Cook bell pepper, onion and seasoning mix in margarine about 4 minutes, stirring occasionally, until vegetables are tender. Remove vegetables from skillet; keep warm.
  3. 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 constant stirring. Cook 3 to 4 minutes or until eggs are firm but still moist.
  4. Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides of tortilla over mixture, overlapping. Top each fajita with 2 tablespoons salsa.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If fajita seasoning mix isn't available, mix 1/2 teaspoon chili powder, 1/4 teaspoon salt and 1/4 teaspoon ground cumin and use in place of 1 tablespoon fajita seasoning mix.
Serve With
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:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 4g,),
  • Cholesterol 320mg;
  • Sodium 550mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 3g,
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.