In this vegetarian version, fajita meat is completely replaced vegetables, due to which a light and fiber-rich dish is excellent suitable for breakfast. In addition, already by its appearance it will be able to cheer up in the morning. As the filling is used salsa, which is very fond of Dominic – stepson Valerie Bertinelli. As Valerie herself notes, salsa can most likely be stored in fridge for a week, but she’s not sure about it, since In her house, the dish did not last longer than 1-2 days. Valerie from this New Year is stocked only with those products that it can to feed the family, but not to feed.
Recipe author – Valerie Bertinelli – American actress
Time: 35min Difficulty: easy Servings: 2 – 4 Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Fajita
- 4 wheat tortillas with a diameter of 20 cm.
- 1/2 tsp olive oil
- 1 red bell pepper, core, remove seeds and cut into thin strips
- 1 onion, cut in half and sliced thin rings
- 1 tbsp. sliced cremini mushrooms
- 1.5 tsp spice mixes for fajita recipe attached
- 4 egg whites, whipped
- 1 tbsp. salsa Dominica, for serving, recipe attached
- Hot sauce, optional
- Fat-free sour cream, optional
Mix of spices for fajita
- 2 tbsp. l chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp cornmeal
Salsa dominic
- 5-6 cubed Roma tomatoes
- 8-10 pcs. shallots, white and light green parts, chopped
- 1/2 part jalapeno pepper, seedless, finely chopped
- 1-2 cloves of garlic, finely chopped almost to a state paste
- 1 tbsp. cilantro chopped
- 1-2 lime juice
- 2 tsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp ground white pepper
Recipes with similar ingredients: tortilla, crimini mushrooms, pepper sweet, onion, salsa sauce, seasoning for tacos
Recipe preparation:
- Preheat the oven to 93 ° C. Spread the tortillas in one layer on wire rack to heat them.
- Heat the oil over medium-low heat over low heat. prepared for use cast iron or non-stick coated pan. Sprinkle a little with water. If the drops hiss and evaporate, the pan is hot enough. Add bell peppers, onion and sauté until soft and aromatic (8 minutes). Pour in mushrooms and spice mix for fajita. Continue to pass until the appearance of aroma and complete warming of vegetables.
- Add egg whites to the pan. As they begin grasp, use a silicone spatula to mix them with vegetables. Move fluid to a hot surface. When everything will be ready, season with salt and pepper.
- Place the fajita stuffing on the table right in the pan and spread with a spoon on the heated tortillas. Serve separately to Dominic’s salsa or spicy sauce (if you use it), and also sour cream (if used). Spice mix: combine in a small bowl of chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne pepper, salt, cornmeal and a little black pepper. Stir with a whisk. Store in a small jar with a tight-fitting lid. Mixture suitable for use for 2 months. Salsa: combine tomatoes, white onions, jalapenos, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add salt and pepper. Shuffle. Let stand at room temperature for 10 minutes, then stir again.
