Fajita with vegetables and eggs for breakfast
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 2 - 4
Complexity: easily
Servings: 2 - 4
This vegetarian fajita version uses vegetables instead of meat, making it a light and fiber-rich dish perfect for breakfast. Plus, its appearance alone will lift your spirits in the morning. The filling is salsa, a favorite of Valerie Bertinelli's stepson, Dominic. Valerie notes that the salsa will likely keep in the refrigerator for up to a week, but she's not sure, as it's never been kept longer than a day or two in her house. Starting this New Year, Valerie is stocking up only on ingredients that she can feed her family, not fatten them up.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fajita
- 4 wheat tortillas, 20 cm in diameter.
- 1/2 tsp olive oil
- 1 red bell pepper, cored, seeded and cut into thin strips
- 1 onion, halved and thinly sliced
- 1 cup sliced cremini mushrooms
- 1.5 teaspoons fajita spice mix, recipe included
- 4 egg whites, beaten
- 1 cup Dominica salsa, for serving, recipe included
- Hot sauce, for serving, optional
- Low-fat sour cream, for serving, optional
Fajita Spice Mix
- 2 tbsp. chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp. brown sugar
- 1 teaspoon paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp coarse salt
- 1/4 teaspoon corn flour
Salsa Dominica
- 5-6 Roma tomatoes, diced
- 8-10 green onions, white and light green parts, chopped
- 1/2 jalapeno pepper, seeded and finely chopped
- 1-2 cloves garlic, finely chopped to almost a paste
- 1 cup chopped cilantro
- Juice from 1-2 limes
- 2 tsp red wine vinegar
- 1/2 tsp coarse salt
- 1/2 tsp ground white pepper
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Cooking the dish according to the recipe:
- Preheat oven to 100°C. Place tortillas in a single layer on a wire rack to warm through.
- Heat vegetable oil over medium-low heat in a small, prepared cast iron or nonstick skillet. Spray with a little water. If the droplets sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and sauté until softened and fragrant, about 8 minutes. Add the mushrooms and fajita spice mix. Continue sautéing until fragrant and the vegetables are heated through.
- Add the egg whites to the pan. As they begin to set, use a silicone spatula to fold them into the vegetables. Move the liquid portions toward the hot surface. When ready, season with salt and pepper.
- Place the fajita filling directly in the pan and spoon it onto the heated tortillas. Serve salsa Dominica or hot sauce (if using) and sour cream (if using) separately.
Spice mixIn a small bowl, combine chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne pepper, salt, cornmeal, and a pinch of black pepper. Whisk to combine. Store in a small jar with a tight-fitting lid. The mixture will keep for 2 months.
SalsaCombine tomatoes, green onions, jalapeños, garlic, cilantro, lime juice, and vinegar in a medium serving bowl. Season with salt and pepper. Stir. Let stand at room temperature for 10 minutes, then stir again.
Author of the recipe - Valerie Bertinelli is an American actress.
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