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tomatillo breakfast tacos

www.eatingwell.com

Your Recipes

Total: 20 minutes

Author : EatingWell Test Kitchen

Ingredients

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1 tablespoon extra-virgin olive oil6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped¼ cup chopped onion2 cloves garlic, minced4 large eggs, lightly beaten¼ teaspoon ground pepper⅛ teaspoon salt4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed¼ cup crumbled queso blanco or feta cheese

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Instructions

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Heat oil in a large nonstick skillet over medium heat. Add tomatillos, onion and garlic and cook, stirring, until most of the liquid from the tomatillos is evaporated, 8 to 12 minutes. Add eggs, pepper and salt and cook, stirring, until the eggs are just set, 2 to 3 minutes more. Divide the scrambled eggs among the tortillas and sprinkle with cheese.