The smell and sound of fajita vegetables cooking always makes me happy. The blackened edges have such great flavor but the interior is still firm enough to call it a vegetable. For breakfast today I wanted some fajita style veggies and eggs. Of course there was also a side of bacon. Sorry folks, we love bacon at my house so you’ll see a lot of it.
1 diagonally sliced carrot
1/2 jalapeno finely minced
1 yellow bell pepper sliced lengthwise
1/2 yellow onion sliced
a handful of diced cilantro
Heat a pan on high heat with no oil. You want to let this sit for about 2 minutes to get super hot all the way through. This is the secret to great Mexican style veggies.