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Scrambled Egg Fajitas




Source of Recipe


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List of Ingredients




• 6 7-inch whole wheat flour tortillas
• 6 eggs
• 1/3 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup frozen whole kernel corn
• 1 fresh jalapeno chile pepper, seeded and finely chopped*
• 2 teaspoons cooking oil
• 1/2 cup shredded reduced-fat Monterey Jack or cheddar cheese (2 ounces)
• 2 tablespoons thinly sliced green onion
• 2 tablespoons snipped fresh cilantro
• Bottled salsa


Recipe



1. Wrap the tortillas in foil. Heat in a 350 degree F oven about 10 minutes or until softened. [Or wrap tortillas in microwave-safe paper towels. Microwave on 100-percent power (high) about 30 seconds.]
2. Meanwhile, in a medium bowl beat together eggs, milk, salt, and pepper with a rotary beater; set aside. In a large skillet cook and stir corn and jalapeno pepper in hot oil over medium heat for 2 to 4 minutes or until corn is tender.
3. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until egg mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Sprinkle with cheese. Continue cooking over medium heat until egg mixture is cooked through but is still glossy and moist. Remove from heat. Sprinkle with green onion and cilantro.
4. To serve, fill the warmed tortillas with egg mixture; roll up. Serve with salsa. Makes 6 servings.
*Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and warm water.