Fajita Egg Stuffed Pitas

Name: Fajita Egg Stuffed Pitas
Cuisine: Breakfast
Ingredients: 2 tsp canola oil; 1/2 red bell pepper, roughly chopped; 1/2 green bell pepper, roughly chopped; 1/4 cup red onion, roughly chopped; 1 tsp lime juice; non stick cooking spray; 2 eggs; 2 tsp reduced fat milk; 1/8 tsp salt; pinch of black pepper; 1 Sweet Onion Toufayan Pita, split in half; cilantro for garnish

May 1, 2017

|By TOUFAYAN BAKERIES

CategoryPitas, Smart PocketsCuisineBreakfast, Dinner, Lunch

A colorful and flavorful way to start, maintain, or finish your day. These stuffed fajitas are a low cal dream! Recipe courtesy of salubriousrd.com

Yields1 Serving

2 tsp canola oil

1/2 red bell pepper, roughly chopped

1/2 green bell pepper, roughly chopped

1/4 cup red onion, roughly chopped

1 tsp lime juice

non stick cooking spray

2 eggs

2 tsp reduced fat milk

1/8 tsp salt

pinch of black pepper

1 Sweet Onion Toufayan Pita, split in half

cilantro for garnish

In a medium sized cast iron skillet over medium high heat, add canola oil

Add chopped red and green bell peppers and onions

Saute for 5-7 minutes, or until the veggies reach a desired consistency

Add lime juice and remove from heat

In a small bowl, crack 2 eggs, add milk, ⅛ teaspoon salt, whisk until combined

In a non stick skillet over medium heat, add non stick cooking spray

Add eggs and with a small spatula, move the eggs around in the skillet until they start to cook

Continue stirring until fully cooked through, turning down the heat if necessary to keep them from burning

Remove eggs from heat

Split a pita in half, open and fill with half of the veggies and eggs

Garnish with cilantro

Ingredients

2 tsp canola oil

1/2 red bell pepper, roughly chopped

1/2 green bell pepper, roughly chopped

1/4 cup red onion, roughly chopped

1 tsp lime juice

non stick cooking spray

2 eggs

2 tsp reduced fat milk

1/8 tsp salt

pinch of black pepper

1 Sweet Onion Toufayan Pita, split in half

cilantro for garnish

Directions

In a medium sized cast iron skillet over medium high heat, add canola oil

Add chopped red and green bell peppers and onions

Saute for 5-7 minutes, or until the veggies reach a desired consistency

Add lime juice and remove from heat

In a small bowl, crack 2 eggs, add milk, ⅛ teaspoon salt, whisk until combined

In a non stick skillet over medium heat, add non stick cooking spray

Add eggs and with a small spatula, move the eggs around in the skillet until they start to cook

Continue stirring until fully cooked through, turning down the heat if necessary to keep them from burning

Remove eggs from heat

Split a pita in half, open and fill with half of the veggies and eggs

Garnish with cilantro

Notes

Fajita Egg Stuffed Pitas

Ingredients Directions

Fajita Egg Stuffed Pitas

Ingredients

Directions

Notes

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