Fajitas with Cheese Scrambled Eggs

Prepare a delicious and interesting breakfast of scrambled eggs along with vegetables in the form of Mexican fajitas on warm wheat cakes. Scrambled eggs are fried in a pan and mixed with many different types of grated cheese (for example, Monterey Jack and Pepper Jack), after which they become very viscous and mouth-watering. She will be accompanied by a Mexican salad, whipped up from avocado, tomato, jalapeno, and cilantro, seasoned with fresh lime juice, and fried bell peppers with onions in butter.

Cook: 30 minutes

Servings: 4

Ingredients

• 8 wheat tortillas with a diameter of 15 cm.
• 1 avocado, diced
• 1 large plum tomato, diced
• 1 jalapeno pod, 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 or other sweet variety, cut in half and thinly sliced
• 1 and 3/4 st. grated Monterrey jack or pepper jack cheese (about 170 gr.)

Directions

1. In a medium bowl, gently combine the avocado, tomato, jalapeno, chopped cilantro, and lime juice. In a separate bowl, beat eggs with 1 tbsp water and 1/4 teaspoon. salt.
2. Melt the butter in a medium skillet over medium-high heat. Add bell peppers, onions, and 1/4 teaspoon. salt. Cook, stirring occasionally, until soft, about 5 minutes. Use a slotted spoon to transfer vegetables to a plate. Add the eggs to the skillet and fry, stirring often, until almost tender, about 2 minutes. Stir in the cheese to melt.
3. Heat the cakes according to the recommendation on the package. Spread the omelet, sauteed vegetables, and avocado salad evenly on top. Sprinkle with cilantro leaves.