Name: Cheesy Scrambled Egg Fritatas
Yield: 4 servings
Ingredients: 1 avocado diced; 1 plum tomato large, diced; 1 jalapeno pepper seeded and chopped, optional; 2 tablespoons chopped fresh cilantro plus leaves for topping; 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 monterey jack cheese shredded, about 6 ounces; 8 flour tortillas 6 -inch

Servings: 4 persons

1 avocado diced
1 plum tomato large, diced
1 jalapeno pepper seeded and chopped, optional
2 tablespoons chopped fresh cilantro plus leaves for topping
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 monterey jack cheese shredded, about 6 ounces
8 flour tortillas 6 -inch

1
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.
2
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.
3
Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheesy Scrambled Egg Fritatas

How did you like this recipe?