Wrap up breakfast, lunch or dinner with peppy veggie-egg fajitas.
Vegetable Egg Fajitas
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 8
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 from 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
- 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1/2 cup thick & chunky salsa
Make With
Old El Paso
Instructions
-
Step1Beat eggs and milk with fork; set aside.
-
Step2In 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.
-
Step3Reduce 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.
-
Step4Spoon 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.
Nutrition
320
Calories
15g
Total Fat
15g
Protein
34g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 135
- Total Fat
- 15g
- 0%
- Saturated Fat
- 4g
- 0%
- Cholesterol
- 320mg
- 0%
- Sodium
- 550mg
- 0%
- Total Carbohydrate
- 34g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 15g
% 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;Tips from the Betty Crocker Kitchens
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