EGG FAJITAS RECIPES

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CHEESY SCRAMBLED EGG FAJITAS RECIPE - FOOD NETWORK



Cheesy Scrambled Egg Fajitas Recipe - Food Network image

Similar to the sizzling Tex-Mex dinner option, we’re cooking up strips of peppers and onions in a hot skillet. Instead of steak or chicken, we’re serving it up with eggs, so it’s ideal for breakfast.

Provided by Food Network Kitchen

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

1 avocado, diced
1 large plum tomato, diced
1 jalapeno pepper, seeded and chopped (optional)
2 tablespoons chopped fresh cilantro, plus leaves for topping
Juice of 2 limes
8 large eggs
Kosher salt
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

Steps:

  • 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.

Nutrition Facts : Calories 641 calorie, FatContent 38 grams, SaturatedFatContent 14 grams, CholesterolContent 483 milligrams, SodiumContent 1213 milligrams, CarbohydrateContent 47 grams, FiberContent 7 grams, ProteinContent 30 grams

HOW TO MAKE THE BEST FAJITAS - INSPIRED TASTE



How to Make the Best Fajitas - Inspired Taste image

Fajitas cook quickly, so taking a bit of time to season steak, chicken, or shrimp with our simple fajita seasoning is a good idea. Use our recipe as a guide; you can make all three proteins or choose one. Use 2 ½ pounds of protein for six people. Even though it is only the two of us, we still make the whole batch. The leftovers are fabulous.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield Serves 6 when served with sides

Number Of Ingredients 22

2 tablespoons olive oil, divided
Salt and fajita seasoning, recipe below
1 pound flank or strip steak
1 pound chicken breast (2 medium)
1/2 pound shrimp, deveined with tails left on
1 pound bell peppers or poblano peppers, sliced (3 medium)
1 large onion, sliced into half moons
1 tablespoon minced garlic, about 3 cloves
3 tablespoons tequila, light beer or chicken stock
2 limes
1 ½ teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Warm tortillas, try homemade flour tortillas
Beans and rice
Avocado or homemade guacamole
Sour cream
Fresh tomato, pico de gallo or roasted tomato salsa
Shredded lettuce
Shredded cheese or crumbled queso fresco

Steps:

  • Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.
  • Season the steak, chicken, and shrimp with salt and a generous dusting of fajita seasoning. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken, and 1/4 teaspoon for the shrimp. Set the steak and shrimp aside while you cook the chicken.
  • Heat 2 teaspoons of the oil in a wide skillet (with a lid, or you can use foil) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
  • Reduce the heat to low, then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast. Transfer chicken to a plate and cover loosely with aluminum foil.
  • Note: Use the time while the chicken is cooking to chop the onions, peppers, and garlic.
  • Pour any liquid left in the pan out and use a paper towel to wipe the bottom of the skillet. It is okay if there are bits of chicken or spices stuck to the bottom. (If you want to, you can save the liquid to add back to the pan later.)
  • Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. As soon as the oil is hot and looks shimmery, add the steak. Cook 2 to 3 minutes until brown, and then flip to the other side and let cook for another 2 to 3 minutes. Check the internal temperature. If it is not ready, turn the heat to low and continue to cook until it reaches your preferred doneness. For medium, cook to 135 degrees F. Transfer steak to the plate with chicken and cover loosely with aluminum foil.
  • Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring until they start to soften and brown a bit; about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak, or spices stuck to the bottom of the pan.
  • When the peppers and onions are ready, pile them up on one side of the pan. Place the shrimp into the pan and cook, stirring, until the shrimp are firm and opaque throughout; 2 to 3 minutes. Transfer cooked shrimp to a plate.
  • To finish, turn the heat down to low, arrange the vegetables on the bottom of the skillet, stir in tequila, beer or stock, and cook for 1 minute. Take the pan off of the heat. Slice the chicken and steak then arrange the chicken, steak, and shrimp on the peppers and onions. Finish with a generous squeeze of lime.
  • Serve the fajitas family style with more lime on the side as well as your favorite side dishes.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 314, FatContent 11.1g, SaturatedFatContent 2.8g, CholesterolContent 161.3mg, SodiumContent 764.3mg, CarbohydrateContent 10.2g, FiberContent 2.7g, SugarContent 4.9g, ProteinContent 42.4g

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CHEESY SCRAMBLED EGG FAJITAS RECIPE - FOOD NETWORK
Similar to the sizzling Tex-Mex dinner option, we’re cooking up strips of peppers and onions in a hot skillet. Instead of steak or chicken, we’re serving it up with eggs, so it’s ideal for breakfast.
From foodnetwork.com
Reviews 4.3
Total Time 30 minutes
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