Kickstart your morning with these flavor-packed Fajita Eggs—think sizzling veggies, melty cheese, and creamy avocado all in one skillet. Ready in under 15 minutes, this colorful breakfast feels indulgent but comes together in a snap. Top with a drizzle of sriracha for a spicy finish or enjoy them mild—either way, your taste buds are in for a treat.
The recipe:
Finely chop mushrooms, zucchini, bell pepper, and red onion.
Heat the olive oil in a nonstick skillet over medium-high heat. Add all the veggies and cook, stirring occasionally, until they soften and begin to brown (about 5 minutes).
In a bowl, beat the eggs until just combined.
Reduce heat to low. Pour the egg mixture over the sautéed veggies and gently stir with a spatula as it sets. Sprinkle the cheddar cheese over the eggs and continue to cook, stirring slowly, until the eggs are fully cooked and cheese is melted (2–3 minutes).
Divide the Fajita Eggs between two plates, top with avocado slices, and finish with a drizzle of sriracha if desired. Enjoy!! xx
Fajita Eggs
Ingredients
- ½ avocado sliced
- 4 large eggs
- ¼ cup mushrooms sliced
- ⅓ zucchini diced
- ¼ red or green bell pepper diced
- ¼ red onion diced
- 2 Tbsp shredded cheddar cheese
- 1 tsp olive oil
- Optional: Sriracha or hot sauce for drizzling
Instructions
- Finely chop mushrooms, zucchini, bell pepper, and red onion.
- Heat the olive oil in a nonstick skillet over medium-high heat. Add all the veggies and cook, stirring occasionally, until they soften and begin to brown (about 5 minutes).
- In a bowl, beat the eggs until just combined.
- Reduce heat to low. Pour the egg mixture over the sautéed veggies and gently stir with a spatula as it sets. Sprinkle the cheddar cheese over the eggs and continue to cook, stirring slowly, until the eggs are fully cooked and cheese is melted (2–3 minutes).
- Divide the Fajita Eggs between two plates, top with avocado slices, and finish with a drizzle of sriracha if desired. Enjoy!! xx
