Cheesy Scrambled Egg Fajitas

Teach kids how to crack eggs: Tap each egg firmly on a counter, not the rim of a bowl, to avoid getting bits of shell in the mix.

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 avocado, diced
  • 1 large plum tomato, diced
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons chopped fresh cilantro, plus leaves for topping
  • Juice of 2 limes
  • 8 large eggs
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 2 bell peppers (any color), sliced
  • 1 Vidalia onion or other sweet yellow onion, halved and sliced
  • 1 3/4 cups shredded monterey jack or pepper jack cheese (about 6 ounces)
  • 8 6 -inch flour tortillas
Directions
  • Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside.

  • Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted.

  • Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.

  • Photograph by Charles Masters


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