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.

Source: EatingWell Magazine, July/August 2015




Ingredient Checklist


Instructions Checklist
  • 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 Facts

2 tacos
418 calories; protein 20.3g; carbohydrates 31.9g; dietary fiber 5.4g; sugars 6.4g; fat 23.9g; saturated fat 7.6g; cholesterol 389.3mg; vitamin a iu 695.8IU; vitamin c 14.4mg; folate 60.6mcg; calcium 225.6mg; iron 3.2mg; magnesium 74.8mg; potassium 560.1mg; sodium 497.9mg; thiamin 0.2mg.

1 1/2 starch, 1 1/2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat