Tomatillo Breakfast Tacos

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

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.  Serves 4 (Eating Well 2015)

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