Eggs and cheese wrapped in warm tortillas make a quick dinner that tastes like breakfast for supper. The Mission fajita tortillas hold everything together and soak up the buttery eggs. Serve with salsa and you have enough for two in fifteen minutes.

Serves 2. 15 minutes, 12 at the stove.

About 840 calories a serving, 39 g protein, 54 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 eggs into a bowl, add 1/4 teaspoon salt and a pinch of pepper, and whisk until combined. Warm 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side, stack them on a plate, and cover with a towel to keep them warm.
2. Melt 2 tablespoons butter in the same skillet over medium heat, pour in the eggs, and stir constantly with a spatula, pushing the cooked portions from the edges to the center as the uncooked egg flows to the pan. Stop when the eggs are just set and still glossy, about 3 minutes.3 min
3. Remove the pan from the heat, fold in 1 cup shredded cheddar cheese, and stir until it melts. Divide the eggs between the tortillas, top each with a tablespoon of salsa, roll, and serve right away.

Note Swap the cheddar for Monterey Jack or pepper jack. Leftovers keep in the fridge for one day but taste best reheated gently in a skillet. Serve with cilantro, lime wedges, and hot sauce on the side.