Grammy's Kitchen · Fajitas · Breakfast Fajitas
One of 111 fajitas recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 3% |
| protein add | 100% | 100% |
| aromatics | 60% | 22% |
| vegetables and beans | 258% | 42% |
| liquid | 33% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large eggs |
| 81 g | 1/3 cup milk |
| Salt and freshly ground black pepper | |
| 27 g | 2 Tbsp vegetable oil |
| 240 g | 2 small bell peppers ((any color), cored and sliced into strips) |
| 150 g | 1 small yellow onion (, halved and sliced into strips) |
| 135 g | 1 cup chopped ham ((I used a ham steak)) |
| 113 g | 1 cup shredded Mexican blend cheese |
| 8 6- inch flour tortillas (, warmed) | |
| 400 g | 2 medium avocados (, chopped or sliced) |
| Salsa (, lime wedges, fresh cilantro or hot sauce, for serving (optional)) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.