>From the Betty Crocker website...
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Vegetable Egg Fajitas
Wrap up breakfast, lunch or dinner with peppy veggie-egg fajitas.
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
6 eggs
1/3cup milk
1tablespoon margarine or butter
1medium bell pepper, cut into 1/4-inch strips
1medium onion, thinly sliced
1tablespoon fajita seasoning mix (from 1.25-ounce envelope)
4Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
1/2cup Old El Paso® Thick 'n Chunky salsa
Beat eggs and milk with fork; set aside. 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. 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.
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.
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~~~***Rhonda G in Missouri***~~~
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