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Tomatillo Breakfast Tacos
EatingWell Test Kitchen
“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.”
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
1Heat 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.