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Vegetable Egg Fajitas

 27 Ratings
3 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
135
% Daily Value
Total Fat
15g
0%
Saturated Fat
4g
0%
Cholesterol
320mg
0%
Sodium
550mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
3g
0%
Protein
15g
15%
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
30%
30%
Calcium
14%
14%
Iron
16%
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;
*Percent Daily Values are based on a 2,000 calorie diet.

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