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* Tomatillo Breakfast Tacos
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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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