Tomatillo Breakfast Tacos

Tomatillo Breakfast Tacos

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From: EatingWell Magazine, July/August 2015

Loaded with 20 grams of protein, this breakfast taco recipe is a satisfying way to start the day. Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. Look for it in Latin markets and large supermarkets.

Ingredients 2 servings

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  • 1 tablespoon extra-virgin olive oil
  • 6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed
  • ¼ cup crumbled queso blanco or feta cheese

Preparation

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  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.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 418 calories; 24 g fat(8 g sat); 5 g fiber; 32 g carbohydrates; 20 g protein; 61 mcg folate; 389 mg cholesterol; 6 g sugars; 0 g added sugars; 696 IU vitamin A; 14 mg vitamin C; 226 mg calcium; 3 mg iron; 498 mg sodium; 560 mg potassium
  • Nutrition Bonus: Calcium (23% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1½ vegetable, 2 medium-fat meat, ½ high-fat meat, 1½ fat

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