Breakfast Fajitas

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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

Fajita Spice Mix:

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 

Dominic's Salsa:

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