Love, love these Scrambled Egg Fajitas. Though I made them for dinner, I’ll definitely be serving them for breakfast in the future. Not only are they easy and fairly quick to assemble, but talk about yum (and clean plates)!
Olive oil spray
8 corn tortillas
1 tbsp olive oil
5 green onions, chopped
2 tbsp diced jalapenos
1/2 tsp sea salt
1/4 cup chopped fresh cilantro
8 eggs, lightly beaten
1 cup chopped tomatoes
1 avocado, pitted, peeled, and sliced thin
1) Preheat oven to 200 degrees
2) Lightly spray both sides of each corn tortilla with spray olive oil; cook tortillas in large skillet over medium-high heat, about 30 seconds each side; stack on oven-safe plate, cover with aluminum foil, and place in oven to keep warm
3) To same skillet, add 1 tbsp olive oil and heat over medium-high; add green onions, jalapenos, sea salt and, stirring often, cook 3 minutes; reduce heat to medium and stir in cilantro
4) Pour beaten egg into skillet and cook, stirring often, until eggs are nearly set; stir in tomatoes and cook until eggs are set, about 1 minute; remove from heat and serve with warm corn tortillas and sliced avocado; enjoy!