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Vegetable Egg Fajitas

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By Betty Crocker Kitchens
Updated Oct 24, 2023
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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
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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

  • Step 
    1
    Beat eggs and milk with fork; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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