Tomatillo Breakfast Tacos
Servings and Ingredients
|1 tbsp. Hy-Vee Select extra-virgin olive oil|
|6 medium tomatillos (about 8 oz.) husked, rinsed and coarsely chopped|
|¼ c. chopped onion|
|2 cloves garlic, minced|
|4 Hy-Vee large eggs, lightly beaten|
|¼ tsp. ground pepper|
|⅛ tsp. salt|
|4 small (4-to 5-inch) corn or whole wheat tortillas, warmed|
|¼ c. crumbled queso blanco or 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.
- 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 degrees until steaming, 5 to 10 minutes.
418 Calories per serving
Amounts Per Serving
- Total Fat: 24 g
- Cholesterol: 389 mg
- Sodium: 478 g
- Total Carbohydrates: 32 g
- Protein: 20 g
Vitamin A 14%
Vitamin C 24%