Eh. This sounded so much better than it was. I was underwhelmed.
Cheesy Scrambled Egg Fajitas
(Good Network magazine, July/Aug. 2015)
time needed: 30 min.
1 avocado, diced
1 large plum tomato, diced
1 jalapeno pepper, seeded and chopped (optional)- I omitted
2 tablespoons chopped fresh cilantro, plus leaves for topping
Juice of 2 limes
8 large eggs
1 tablespoon unsalted butter
2 bell peppers (any color), sliced
1 Vidalia onion or other sweet yellow onion, halved and sliced
1 3/4 cups shredded monterey jack or pepper jack cheese (about 6 ounces)
8 6 -inch flour tortillas
Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside.
Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted.
Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.