Fajitas with cheesy fried eggs

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 641, total fat 38 G., saturated fats 14 G., proteins 30 G., carbohydrates 47 G., fiber 7 G., cholesterol 483 mg, sodium 1213 mg, sugar 0 G.

Make a delicious and interesting breakfast with scrambled eggs, served with vegetables like Mexican fajitas on warm wheat tortillas. The eggs are pan-fried and mixed with a generous amount of grated cheese (such as Monterey Jack and pepper jack), creating a creamy and delicious breakfast. A quick Mexican salad made with avocado, tomatoes, jalapeños, and cilantro, dressed with freshly squeezed lime juice, and roasted bell peppers and onions in butter, makes a great accompaniment.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 wheat tortillas, 15 cm in diameter.
1 avocado, diced
1 large plum tomato, diced
1 jalapeño, seeded and chopped (optional)
2 tbsp chopped fresh cilantro + leaves for serving
Juice of 2 limes
8 large eggs
1 tbsp unsalted butter
2 sweet peppers (any color), thinly sliced
1 Vidalia onion or other sweet variety, halved and thinly sliced
1 3/4 cups grated Monterey Jack or pepper jack cheese (about 6 oz.)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, tortilla, Vidalia onion, pepper jack cheese, sweet pepper, jalapeno pepper, plum tomatoes, Avocado

Cooking the dish according to the recipe:

In a medium bowl, gently combine the avocado, tomato, jalapeño, chopped cilantro, and lime juice. In a separate bowl, beat the eggs with 1 tablespoon of water and 1/4 teaspoon of salt.
In a medium skillet, melt the butter over medium-high heat. Add the bell pepper, onion, and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Using a slotted spoon, transfer the vegetables to a plate. Add the eggs to the skillet and cook, stirring frequently, until almost set, about 2 minutes. Stir in the cheese until melted.

Heat the tortillas according to package directions. Evenly spread the omelet, sautéed vegetables, and avocado salad on top. Sprinkle with cilantro leaves.

Categories:

recipe / Healthy eating / Low cholesterol / Calorie content of prepared meals / Breakfast / Main courses / Eggs and dairy products / Fast food / Tortilla Dishes / / Food Network - recipes / Mexican cuisine

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