Instructions

1. Preheat the oven to 200 degrees F. Arrange the tortillas in a single layer on an oven rack to warm them.
2. In a small well-seasoned cast-iron or nonstick skillet, heat 1/2 teaspoon of olive oil over medium-low heat.
3. To check if the skillet is hot enough, sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is ready.
4. Add 1 sliced red bell pepper and 1 sliced yellow onion to the skillet. Sauté these vegetables until soft and fragrant, about 8 minutes.
5. Next, add 1 cup of sliced cremini mushrooms and 1 1/2 teaspoons of the Fajita Spice Mix to the skillet. Continue to sauté until the mushrooms are cooked through and fragrant.
6. Pour 4 whisked egg whites into the skillet. As the egg whites begin to solidify, use a rubber spatula to gently stir them with the vegetable mixture, exposing the liquid parts to the heat.
7. Cook until the egg whites are fully set and cooked through, then season with salt and freshly ground black pepper to taste.
8. Serve the fajita mixture straight from the skillet by spooning it onto the warmed tortillas.
9. Accompany with Dominic's Salsa or hot sauce and fat-free sour cream, if desired.