2 to 4 servings
1 pkg. (6 oz.) H-E-B Fully Cooked Chicken or Beef Fajitas
6 large eggs or 3/4 cup egg substitute
2 Tbsp. milk or cream
1/2 tsp. each coarse salt and ground black pepper
1 Tbsp. H-E-B Basting Oil
1 c. chopped zucchini or yellow squash
1/2 c. each chopped onion and red or green bell pepper
1 c. H-E-B Shredded Chipotle Cheddar or Habanero Jack Cheese
Toppings: made in-store guacamole, sour cream and H-E-B Pico de Gallo
1. Preheat oven to 350°F. Heat fajitas in microwave according to package directions. Cut into bite-size pieces and set aside. Beat eggs and milk together in medium bowl; season with salt and pepper and set aside.
Heat basting oil in 10-inch ovenproof skillet over Medium-High heat until very hot but not smoking. Add squash, onion, and bell pepper; sauté 5 minutes or until just beginning to soften, stirring continuously.
Add fajitas to skillet, and stir to distribute evenly; pour eggs over top and sprinkle with cheese. Place in oven and bake 15 to 20 minutes or until omelet puffs up and eggs are set in the center. Remove from oven.
Loosen omelet around edges of pan and slide onto plate. Spoon guacamole and sour cream over omelet and top with pico de gallo. Serve while hot.
No Nutritional Information Available