- 2 slices bacon
- 1 1/2 cups potato, cooked and cut into 1/4-inch dice
- 4 teaspoons fajita seasoning, divided
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 pound rock shrimp or shrimp, chopped
- 6 large eggs
- 1 tablespoon water
- 3 tablespoons chopped cilantro
- 4-6 flour tortillas
Sauté bacon in large skillet until slightly crisp, about 8 minutes. Remove and reserve 2 tablespoons dripping in pan.
Add potatoes and sauté until lightly browned and tender, about 10 minutes. Add 2 teaspoons fajita seasoning, onion and pepper, cooking for 4 minutes or until soft and tender.
Add shrimp and sauté quickly over medium-high heat for 1 minute. Crumble bacon and return to pan.
Lightly beat eggs, water and remaining fajita seasoning in a mixing bowl. Reduce skillet temperature to medium-low.
Pour egg mixture into skillet, stirring as eggs set. Top with cilantro. Eggs should be moist and glossy.
Divide between heated tortillas and fold. If desired, add grated cheese, salsa, sour cream and avocado to serve.