Fajita Frittata with 4th & Heart Himalayan Pink Salt Ghee

Is there anyone out there who doesn't like fajitas? They're easily my go to meal when making or eating Mexican food. They're simple and straight forward while still packing some delicious flavor. So I figured why not turn fajitas into one of my favorite breakfast dishes, a frittata.

I took the fajita essentials - bell pepper, onion, salsa and added in some of my favorite fajita fillings - zucchini and avocado. Brought it all together with some garlic and 4th & Heart Himalyan pink salt ghee, and we have ourselves the perfect way to spice up your Sunday brunch or really breakfast any day of the week!

Here's What You'll Need:

-6 eggs
-2 tbsp milk of your choosing (I usually go with unsweetened almond milk)
-1 tbsp 4th & Heart Himalayan pink salt ghee
-2 tbsp salsa (and additional to top if desired)
-1 clove garlic, minced
-1 small zucchini, spiralized (or cut into 1/4" semi circles)
-1 bell pepper, stem removed and seeded sliced into 1/4" thick rings (width wise)
-1/4 small onion, chopped
-1/2 avocado, sliced
-Himalyan pink sea salt and pepper to taste

Serves 4-6


1) Preheat your oven to 400 degrees on broil.
2) In a cast iron skillet, heat up the tbsp of ghee on the stove top over medium high heat until melted. Move the pan around to coat the pan completely with the ghee.
3) Add the garlic and onion to the ghee and cook for about 3 minutes until the onion cooks down a bit.
4) Add in the zucchini and bell pepper rings and cook for an additional 3-5 minutes mixing regularly.
5) In the meantime, mix together the 6 eggs, (almond) milk, salsa, salt, and pepper in a bowl.
6) Add the egg mixture to the skillet pouring over evenly. Feel free to move the pan around to make sure the egg mixture is evenly dispersed.
7) Add in the avocado slices to the top of the mixture, spacing evenly. 
8) Cover and cook for about 3-5 minutes on the stove top until the sides of the egg mixture seem cooked and stick to the sides.
9) Move the skillet into the preheated oven and cook until the top is a golden brown (about 10 minutes).
10) Remove the skillet from the oven, and let it cool for about 5 minutes. 
11) Cut the frittata into slices. Serve and enjoy!

I topped mine with some extra hot salsa because I'm a spicy freak, and served it with my mixed potato and veggie hash on the side. Let me know how you ate your frittata and what you think in the comments below!

Spicy Shrimp Fajita Salad

I am probably one of the biggest fajita fans you'll ever meet. If I go to a Mexican restaurant or make my own Mexican food, 9 times out of 10 I'm going with fajitas. They just have such a delicious flavor, and I like that you make them yourself. You can easily skip on or add whatever you like to them. Not feeling the tortilla, just eat the meat and veggies. Not feeling cheese, don't throw it on there. You can make them as healthy (or not) as you'd like.

 Recently I really haven't been in the mood for a salad. Maybe it's the cold weather? Who knows. But I was suddenly really craving one, so I obviously had to hop on the train before it left. I figured why not throw some fajitas on top. Super easy, super delicious, and I get my salad fix.

Here's What You'll Need:

-3 cups of baby kale (or green of your choice)
-1 bell pepper, sliced
-1/2 medium onion, chopped
-6 oz shrimp, cooked
-1/2 avocado, sliced
-1/2 medium tomato, diced
-4 tbsp salsa
-2 cloves garlic, minced
-2 tsp chili powder
-1/2 tsp cumin
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/4 tsp paprika
-1/2 tsp dried oregano
-1 tbsp olive oil


1) Heat up the olive oil in a pan over medium high heat, add in the garlic, and cook for about a minute.
2) Add in the bell pepper and onion, and let them cook down for about 3-5 minutes.
3) Add in all of the seasonings and the shrimp, and continue to cook for another 2-3 minutes.
4) Split the kale between two bowls, top each bowl with the fajita mixture, half of the avocado, half of the tomato, and half of the salsa.
5) Enjoy!

Let me know what you think in the comments below!

Grilled Chicken Fajita Bowl

Fajitas are probably my favorite Mexican dish. I love the fresh, spicy, sizzling protein and veggies, and I love topping them with my favorite toppings. You can't really complain about meat, veggies, spice, and cheese thrown together. So  I decided to take this classic Mexican dish and put a healthier twist on it.


Here's what you'll need:

For the marinade:

-1/4 tsp cumin
-1/4 tsp cilantro
-1/2 tsp Himalayan sea salt
-1/2 tsp black pepper
-1/2 tsp paprika
-1 clove garlic, minced
-1 tsp chili powder
-the juice of two limes
-2 tsp olive oil

For the meal:

-2 chicken breasts (used 5 oz chicken breast for the nutrition info)
-2 cloves garlic
-1 Anaheim pepper, chopped
- 1 portobello mushroom top cut into chunks
-1 zucchini, sliced
-1 tsp oregano
-1/2 tsp chili powder
-1/2 tsp Himalayan sea salt
-3 tbsp Mexican cheese blend
-Salsa and non-fat Greek yogurt to taste (nutrition information accounts for 1 tbsp of each)


1) Combine all of the marinade ingredients in a bowl or bag and marinade the chicken for at least 30 minutes.
2) Once the chicken is marinated, cook on the grill (you make also bake or cook as you please) until fully cooked. I cooked mine for about 10 minutes per side, but grills and temperatures may vary.
3) Heat up a large pan and coat with cooking spray (I use coconut oil spray).
4) Add in the garlic and cook for about 1 minute alone.
5) Add in the pepper and zucchini and cook for about 3-5 minutes.
6) Add in the mushrooms, oregano, chili powder, and salt and continue to cook for about 5 minutes until all of the vegetables are cooked through.
7) Sprinkle the cheese over the vegetable mixture, remove from heat, and cover. Let sit for about 1-2 minutes until cheese melts.
8) Serve the vegetable and cheese mixture, splitting between two bowls.
9) Top each bowl with salsa and Greek yogurt as desired as well as a piece of the grilled chicken.
10) Enjoy!

I used non-fat Greek yogurt as a substitute for sour cream. Let me know what you think of the dish in the comments below, and feel free to subscribe!