Vegetarian Tricolor Fajita

You will need a fajita grill pan for deliciously authentic restaurant results:

Half Red Onion
1 large knob of Butter
A chunk of Cucumber (Amount is personal preference)
Half Green Pepper
Half Aubergine
Half Yellow pepper
2 tablespoons of Crème Fresh
Grated Cheese (Amount is personal preference)
Flour Tortillas

Chop the Peppers into long, thin strips. Cut the onion lengthways and then into slices so you have semicircular shaped slithers.

Chop the Aubergine into small chunks, in a similar shape to diced chicken.

Melt the butter in a frying pan, and lightly fry the Green Pepper, Yellow Pepper and Red Onion together for around 2 minutes on high heat mixing/tossing continuously.

Add the Aubergine to the pan, and heat for 30 seconds

Spread the crème fresh on the tortillas, one tablespoon per tortilla. Add the grated cheese and cucumber.

(This is a personal taste, but I like to add a little chili oil to the pan, mix the ingredients up a little and then serve. I can definitely recommend it to you)

Serve the vegetable mix onto the tortilla and wrap. There you have a simple vegetarian three colored fajita perfect for a quick meal.