Tomatillo Breakfast Tacos
ACTIVE: 20 minutes TOTAL: 20 minutes
Loaded with 20 grams of protein, these breakfast tacos are a satisfying way to start
the day. Queso blanco, also known as queso fresco, is a soft, slightly salty fresh
1 tablespoon extra-virgin olive oil
6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
1/4 cup chopped onion
2 cloves garlic, minced
4 large eggs, lightly beaten
4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed
1/4 cup crumbled queso blanco or feta cheese
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.
SERVES 2: 2 tacos each
Calories 418, Fat 24g (sat 8g, mono 11g), Cholesterol 389g, Carbs 32g, Total sugars 6g
(added 0g), Protein 20g, Fiber 5g, Sodium 498mg, Potassium 560mg.
Nutrition bonus: Vitamin C (24% daily value), Calcium (23% dv), Magnesium & Vitamin
B12 (19% dv), Iron & Zinc (18% dv), Potassium (16% dv), Folate (15% dv).