Recipe
Breakfast
Tomatillo Breakfast Tacos
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
418 Calories per serving
Amounts Per Serving
- Total Fat: 24 g
- Cholesterol: 389 mg
- Sodium: 478 g
- Total Carbohydrates: 32 g
- Protein: 20 g
Daily Values
0%
Vitamin A 14%
0%
Vitamin C 24%
0%
Iron 18%
0%
Calcium 23%