3/4 cup shredded Mexican cheese (Monterey Jack is a nice choice)
4 fajita-size tortillas
Chopped fresh cilantro
Salsa
Saute vegetables in large frying pan with 1 teaspoon butter until soft.
Beat eggs, seasoning, hot sauce, and milk with a whisk or fork until well blended. Scramble eggs with vegetables while cooking until semi-firm. Add 1/2 cup of the cheese and cook until melted.
Warm the tortillas by placing in a microwave for 25 seconds. Place 1/4 of the scrambled egg mixture in each tortilla and roll up. Top each fajita with the remaining cheese and heat in the microwave until the cheese melts. Sprinkle fresh cilantro over the fajitas and serve with salsa on the side.
This is a popular dish at the Carisbrooke Inn Bed and Breakfast in Ventnor, New Jersey.
Mr Breakfast would like to thank susan for this recipe.
