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Vegetable Egg Fajitas

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

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( 27 Ratings)

27 Ratings

5 Stars 33%

4 Stars 19%

3 Stars 37%

2 Stars 11%

1 Stars

Member Reviews ( 3 )

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 135),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 4g, 4% ),
Cholesterol: 320mg; 320%;
Sodium: 550mg; 550%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 3g 3% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 22%;
Vitamin C: 30%;
Calcium: 14%;
Iron: 16%;

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/3/2010 4:43:38 PM REPORT ABUSE lachellelynn said:

Rating:

Pretty good. I also used red and green peppers and whole wheat tortillas. I would make it again.

This reply was: Helpful Inspiring

Posted 3/6/2010 8:10:17 PM REPORT ABUSE BakerMel said:

Rating:

These are delicious! I used half green pepper and half red to make them more colorful. I also put the salsa inside and wrapped them tight so they could be picked up by hand.

This reply was: Helpful Inspiring