Fajita And Eggs Recipe

Prep vegetables

Rinse the bell peppers and onion. Remove seeds and membranes from peppers and slice all peppers into 1/4-inch strips. Peel the onion and slice into similar-width strips. Mince the garlic finely.

Make seasoning and heat pan

In a small bowl, squeeze the lime half and reserve the other half for serving. Add chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine. Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbs vegetable oil.

Cook vegetables

When the oil is shimmering, add the sliced onion and cook for 2 minutes, stirring. Add the sliced peppers and continue to cook, stirring occasionally, until they soften and develop light char (about 6–8 minutes). Add the minced garlic in the last 1–2 minutes so it becomes fragrant but not burnt. Sprinkle the spice mixture over the vegetables, toss to coat evenly, and cook 1 more minute. Remove from heat and squeeze a little reserved lime juice over the vegetables. Transfer to a bowl and keep warm.

Beat eggs

Crack the 6 eggs into a medium bowl. Add 2 tbs milk or half-and-half, a pinch of salt and pepper (adjust to taste), and whisk until combined and slightly frothy.

Cook scrambled eggs

Wipe the same skillet clean or use a separate nonstick pan. Melt 1 tbs butter over medium-low heat. When the butter foams, pour in the beaten eggs. Let them sit undisturbed for about 20 seconds, then gently push the eggs from the edges toward the center with a spatula, forming soft curds. Continue cooking, folding occasionally, until the eggs are mostly set but still slightly creamy (3–4 minutes). Remove from heat just before fully firm — residual heat will finish them. Stir in shredded cheddar cheese so it melts into the eggs. Taste and adjust seasoning.

Combine eggs with fajita veg (optional)

If desired, fold half of the cooked fajita vegetables into the scrambled eggs to distribute flavor, reserving some vegetables for filling or garnish.

Warm tortillas

Warm the tortillas: wrap in a damp paper towel and microwave 20–30 seconds, or warm individually in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly charred.

Assemble fajita & eggs

Lay a warm tortilla on a plate. Spoon a portion of scrambled eggs down the center, top with a generous portion of the fajita vegetables, add sliced avocado or a dollop of guacamole, a drizzle of sour cream, and a sprinkle of chopped fresh cilantro. Add hot sauce if desired. Repeat for remaining tortillas.

Serve

Serve immediately while warm alongside extra lime wedges, remaining vegetables, and optional toppings. Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet.