Greek Fajitas

Heat a heavy skillet until a splash of water spits, then turn down the heat to medium and add a tablespoon or two of extra virgin olive oil. Let the oil heat till it slides over the pan easily as you tip it to evenly coat the skillet bottom.

Add about 1/2 tablespoon each of cumin seeds, dried or fresh oregano, thyme, and parsley to the oil and stir quickly to prevent burning, especially if you're using dried herbs.

Toss in thin slices of 1/2 red pepper, 1/2 large red onion, 1-2 cloves garlic. Lower the heat if necessary to keep from scorching, and sauté until all the vegetables are tender and browned.

Sprinkle 1 teaspoon of allspice over the sauteed veggies, then sweep everything to a pile at side of the pan and turn the heat back up to high.

Add 1 cup of thinly sliced meat (can be beef, chicken, lamb, or, if you can get it, gyro meat) to the skillet and toss over high heat until browned/seared, about 45 seconds.

Turn down the heat and mix the vegetables with the meat and cook on medium or low until the meat is done, about 5 minutes.

Prepare 2 pitas by warming them in a preheated oven, wrapped in a damp towel. Slice in half and gently separate. Spread a spoonful of mint sauce (optional) inside each pita, then crumble feta cheese into the bottom of the pocket. Spoon the fajita mixture over the cheese, drizzle with red wine vinegar, and serve warm with yogurt or tzatziki.

Serves 2.

Then leave the skillet on the stove overnight with the leftover skim of oil and herbs. For breakfast, heat the skillet very hot to kill any germs that might have collected, and then crack a few eggs in, scramble them up with the herbs, and turn off the heat so as not to overcook the eggs. Crumble some more feta cheese into the eggs, and serve on wholegrain bread or toast.