Last one from the Betty Crocker website for today...


Vegetable Egg Fajitas

Wrap up breakfast, lunch or dinner with peppy veggie-egg fajitas.

Prep Time:25 min 
Start to Finish:25 min 
Makes:4 servings

1/3cup milk
1tablespoon margarine or butter
1medium bell pepper, cut into 1/4-inch strips
1medium onion, thinly sliced
1tablespoon fajita seasoning mix (from 1.25-ounce envelope)
4Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
1/2cup Old El Paso® Thick 'n Chunky salsa

1.  Beat eggs and milk with fork; set aside.
2.  In 12-inch skillet, melt margarine over medium-high heat. Cook bell pepper, 
onion and seasoning mix in margarine about 4 minutes, stirring occasionally, 
until vegetables are tender. Remove vegetables from skillet; keep warm.
3.  Reduce heat to medium; pour egg mixture into skillet. As mixture begins to 
set at bottom and side, gently lift cooked portions with spatula so that thin, 
uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 
minutes or until eggs are firm but still moist.
4.  Spoon one-fourth of the egg mixture onto center of each tortilla; top with 
vegetables. Fold right and left sides of tortilla over mixture, overlapping. 
Top each fajita with 2 tablespoons salsa.

Rhonda G in Missouri 
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