Vegetable Egg Fajitas

Wrap up breakfast, lunch, or dinner with tasty vegetable-egg fajitas! ...MORE + LESS -

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

Hide Images

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.

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.