Tomatillo Breakfast Tacos

By cserumga

418 calories per serving

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 4 large eggs, lightly beaten
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed
• 1/4 cup crumbled queso blanco or feta cheese

Preparation

Step 1

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.