BREAKFAST FAJITAS

Breakfast Fajitas image

Provided by Valerie Bertinelli

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 31

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Four 8-inch flour tortillas
1/2 teaspoon olive oil
1 red bell pepper, cored, seeded and sliced into 1/2-inch strips
1 red bell pepper, cored, seeded and sliced into 1/2-inch strips
1 yellow onion, cut in half, sliced 1/2-inch thick
1 cup cremini mushrooms, sliced
1 1/2 teaspoons Fajita Spice Mix, recipe follows, or packaged seasoning mix
4 egg whites, whisked together
Salt and freshly ground black pepper
1/2 to 1 cup Dominic's Salsa, for serving, recipe follows
Hot sauce, for serving, optional
Fat-free sour cream, for serving, optional
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/4 teaspoon cornmeal
Freshly ground black pepper
5 to 6 Roma tomatoes, diced
8 to 10 scallions, whites and light green parts, chopped
1/2 jalapeno pepper, seeds removed, finely chopped
1 to 2 cloves garlic, finely chopped almost to a paste
1 cup loosely packed cilantro, chopped
Juice of 1 to 2 limes
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper

Steps:

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