Fajita Scrambler

When we host party in the summer, we usually serve fajitas. We love the fresh grilled taste of fajitas. With lots of choices this build your own type meal leave all our guests happy, whether vegetarian or carnivore. It is also an easy meal to build. You simply grill peppers, onions, steak/chicken. Serve with tortillas, black beans, cilantro, Spanish rice, salsa and lots of guacamole and you have a feast. However, we tend to make too much and have to try out different things to use up the left overs. This is one thing recipe I threw together breakfast the day after hosting a group of friends for lunch. It is a left over thing so feel free to throw in whatever you have.


Ingredients (serves 2):
2 tortillas
3 eggs
1 small splash of milk
1/4 cup fat free cottage cheese
1/8 cup mozzarella
grilled peppers, onions and steak (as much or as little as you want/have)
3 tsp black pepper
1/4 cup black beans (drained...minimal extra liquid)

Steps:
1. Beat eggs in small bowl and add small splash of eggs.

2. Pour egg mixture in a hot skillet. Stir as you usually would when making moist scrambled eggs (we are not going for light and fluffy here).

3. As the mixture cooks add the left over fajita ingredients, cottage cheese, mozzarella, black pepper and black beans.

4. When the scrambled eggs are cooked to your liking (should be moist, but no longer liquid, scoop onto the tortillas (warm tortillas slightly in microwave first) and breakfast is served!

You may want to serve with any leftover salsa, guacamole, or grilled tomatoes.

This was a big hit with my husband (though anything that can be labeled a 'breakfast burrito' tends to appeal to him). The cottage cheese gives it a different texture then your typical scrambled eggs, but give it a try. It gives a creamy and cheesy flavor without all the fat of other cheeses and the added protein really helps this breakfast stick with you on a busy day.