Breakfast Fajitas Recipe | Valerie Bertinelli

Ingredients

• Four 8-inch flour tortillas
• 1/2 teaspoon olive oil
• 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
• 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
• 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 ground white pepper