Gluten-free Fajita


Gluten-free Fajita

Skipping the tortilla for an easy gluten-free breakfast.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1



  • 1 tablespoon red onion, chopped
  • 1/4 cup tri-color bell peppers, chopped
  • 3 teaspoons oil, reserved
  • 3 tablespoons black beans, rinsed and drained
  • 1 tablespoon tomato, chopped
  • salt and pepper
  • 3 large egg whites
  • 2 tablespoon Jack cheese, shredded
  • 1/4 avocado, sliced
  • 1 tablespoon cilantro, chopped
  • salsa


  1. In a small fry pan, sauté onions and peppers in 2 teaspoons oil until tender. Stir in black beans and tomatoes. Cook until heated through.
  2. Season with salt and pepper.
  3. Remove from heat and set aside.
  4. In the same fry pan, add 1 teaspoon oil and heat over medium-high heat. Pour in egg whites. Sprinkle with cheese. Cook until set.
  5. Slide egg onto a plate. Spoon the vegetable mixture on top of half of the omelette and fold in half. Garnish with avocado, salsa, and cilantro.

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