I had made some steak fajitas one night and ate them for about three days in a row for lunch. I know some people like to have variety, but for me, if it is a great dish, I don't mind eating it several times in a week. It makes it much easier than cooking from scratch everyday.
But even though they were super yummy I was a bit tired of fajitas after that many days. I didn't want to waste them so one morning while deciding what to have for breakfast I thought I could throw them in a skillet with some eggs and I would have an almost instant frittata. It was fantastic, simple, and a quick recipe.
Prep Time: 5 minutes
Cook Time: 35 minutes
Ingredients (10 slices)
- 2 cups leftover fajitas
- 10 eggs
- ~1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Dice the fajitas.
In a medium bowl, crack the eggs.
Scramble the eggs with a fork.
Add the diced fajita and shredded cheese and mix.
Place egg mixture in a 10 inch cast iron skillet.
Bake for ~35 minutes.