Recipe Details

Vegetable Egg Fajitas

  • Servings: 4
  • Ready In 25 minutes
  • 6 large Egg
  • 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 Taco seasoning
  • 4 8-inch Flour tortillas; 8 inch
  • 1/2 cup 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.

Nutritional Facts

  • Serving Size 1 Serving (184g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 209
    Calories From Fat 125
  • % Daily Value
  • Total Fat 14g
    19%
  • Saturated Fat 4g
    18%
  • Trans Fat 1g
  • Cholesterol 318g
    98%
  • Sodium 467g
    16%
  • Total Carbohydrate 11g
    3%
  • Dietary Fiber 2g
    7%
  • Sugars 9g
  • Protein 11g
    16%