Who hasn’t gone out and had fajitas and had a ton of left over veggies? Well, I do about once a week! My favorite lunch time spot is “Fiesta Mexican Restaurant” in Pasco. My co-worker and I are now officially “regulars” and are not even given menus anymore. Veggie fajitas. Hands down the best in town and the leftovers are good for so many dishes. This is my favorite, the “Fiesta Omelet”.

The Fiesta Omelet

Veggie Omelet

Recipe Type: Breakfast

Cuisine: American

Author: Busy Vegetarian Mom

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2

Ingredients

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
Leftover Veggie Fajitas (red and green bell peppers, onion & mushroom)
Egg Beaters or Egg Whites
Daiya Vegan Cheese Shreds (Cheddar or Mozzarella)
Cilantro

Instructions

Instructions
Saute the fajitas in pan. Remove and set aside.
Pour a thin layer of egg beaters into a small frying pan.
Move pan around to distribute evenly the egg beaters.
When almost cooked completely, add the fajitas and cheese to one half.
Fold the other half over the top to form omelet and cover with lid to finish cooking and melt cheese.
Top with fresh Cilantro to serve.