1. Beat eggs and milk with fork; set aside.
2. In 12-inch skillet, melt margarine over medium-high heat. Cook bell pepper, onion and seasoning mix in margarine about 4 minutes, stirring occasionally, until vegetables are tender. Remove vegetables from skillet; keep warm.
3. Reduce heat to medium; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are firm but still moist.
4. Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides of tortilla over mixture, overlapping. Top each fajita with 2 tablespoons salsa.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4|
|Calories from Fat: 125 (60%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 317.7mg||98 %|
|Sodium 467.3mg||16 %|
|Potassium 308.6mg||8 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9g|
|Protein 11.3g||16 %|
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Calories per serving: 209
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