Recipe #32: Egg Fajitas

Image Courtesy of Bettycrocker.com

Matt and I still aim to eat less meat during the week, and a great alternative is eggs: high in protein and very filling, and so very versatile. Here is a quick and easy weeknight dinner that includes eggs, fajitas, and most likely whatever you have in your fridge.

Having picked up some fresh tortillas from Kensington (when we still lived in the condo), we created our own version of egg fajitas. We went through a few variations before we finally settled on scrambled eggs with sautéed onions and peppers, topped with fresh salsa and cheese. Sometimes we mix up the cheese, using either grated cheddar or goat cheese. Sometimes we added left over chicken (if on hand), and sometimes we add roasted potatoes (although that does make it really filling and increases the cooking time). It really is up to you and what you have in your fridge. Sausage and bacon would also be nice additions, for those meat lovers. 

Two per person is probably filling enough, but if you happen to have some tortilla chips on hand to dip in the salsa, why not make it a true Mexican-type dinner?

INGREDIENTS (for 2 people)

4 eggs

Splash of milk

1 red bell pepper, or ½ of each a red and green bell pepper, sliced into strips

½ red onion, sliced

Grated/Crumbled cheese (of your choice)

Fresh salsa

4 Tortillas

DIRECTIONS

Preheat oven to 350 degrees. Wrap tortillas in tin foil and warm in oven.

Sautee onions and peppers in a small sauce pan until tender, about 3-5 minutes.

At the same time, mix together eggs and milk, and then cook in a separate frying pan, stirring regularly until fluffy.

Assembly: place a spoonful of eggs and a spoonful of the vegetables in the warmed tortilla, top with salsa and cheese, wrap and enjoy.