Fajitas with Cheese Scrambled Eggs
by Editorial Staff
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
- 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.
- 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.
- 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.
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