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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
Details
Servings 2
Preparation time 20mins
Cooking time 20mins
Adapted from eatingwell.com
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.
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