Name: Breakfast Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 - 4 servings
Cuisine: Mexican
Ingredients: 4 (8-inch) flour tortillas; ½ tsp olive oil; 1 red bell pepper, cored, seeded and sliced into ½-inch strips; 1 yellow onion, cut in half, sliced ½-inch thick; 1 cup cremini mushrooms, sliced; 1 ½ tsp Fajita Spice Mix, recipe follows, or packaged seasoning mix; 4 egg whites, whisked together; Salt and freshly ground black pepper; ½ - 1 cup cup Dominic's Salsa, for serving, recipe follows; Hot sauce, for serving, optional; Fat-free sour cream, for serving, optional; 2 Tbsp chili powder; 2 tsp ground cumin; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp brown sugar; 1 tsp paprika; ½ tsp cayenne; ½ tsp kosher salt; ¼ tsp cornmeal; Freshly ground black pepper; 5 - 6 Roma tomatoes, diced; 10 scallions, whites and light green parts, chopped; ½ jalapeno pepper, seeds removed, finely chopped; 2 cloves garlic, finely chopped almost to a paste; 1 cup loosely packed cilantro, chopped; Juice of 1-2 limes; 2 tsp red wine vinegar; ½ tsp kosher salt; ½ tsp ground white pepper

Prep Time

20 min

Cook Time

15 min

Yields

2 - 4 servings

Adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

ingredients

Fajitas

(8-inch) flour tortillas

tsp olive oil

red bell pepper, cored, seeded and sliced into ½-inch strips

yellow onion, cut in half, sliced ½-inch thick

cup cremini mushrooms, sliced

1 ½

tsp Fajita Spice Mix, recipe follows, or packaged seasoning mix

egg whites, whisked together

Salt and freshly ground black pepper

- 1 cup cup Dominic's Salsa, for serving, recipe follows

Hot sauce, for serving, optional

Fat-free sour cream, for serving, optional

Fajita Spice Mix

Tbsp chili powder

tsp ground cumin

tsp garlic powder

tsp onion powder

tsp brown sugar

tsp paprika

tsp cayenne

tsp kosher salt

tsp cornmeal

Freshly ground black pepper

Dominic's Salsa (makes about 2 cups)

- 6 Roma tomatoes, diced

scallions, whites and light green parts, chopped

jalapeno pepper, seeds removed, finely chopped

cloves garlic, finely chopped almost to a paste

cup loosely packed cilantro, chopped

Juice of 1-2 limes

tsp red wine vinegar

tsp kosher salt

tsp ground white pepper

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 200ºF; arrange the tortillas in a single layer on an oven rack to warm them.

Step 2

In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the spice mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.

Step 3

Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.

Step 4

Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic’s salsa or hot sauce (if using), and the sour cream (if using) on the side.

Step 5

Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.

Step 6

Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.

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Breakfast Fajitas