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Cook Time:20 minsTotal Time:20 minsServings:2Yield:2 servingsJump to Nutrition Facts
Cook Time:20 minsTotal Time:20 minsServings:2Yield:2 servings
Cook Time:20 mins
Cook Time:
20 mins
Total Time:20 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil6medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped¼cupchopped onion2clovesgarlic, minced4large eggs, lightly beaten¼teaspoonground pepper⅛teaspoonsalt4small (4- to 5-inch) corn or whole-wheat tortillas, warmed¼cupcrumbled queso blanco or feta cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
6medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
¼cupchopped onion
2clovesgarlic, minced
4large eggs, lightly beaten
¼teaspoonground pepper
⅛teaspoonsalt
4small (4- to 5-inch) corn or whole-wheat tortillas, warmed
¼cupcrumbled queso blanco or feta cheese
DirectionsHeat 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.TipsTo 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°F until steaming, 5 to 10 minutes.Originally appeared: EatingWell Magazine, July/August 2015
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.TipsTo 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°F until steaming, 5 to 10 minutes.
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.
Tips
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°F until steaming, 5 to 10 minutes.
Originally appeared: EatingWell Magazine, July/August 2015
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Nutrition Facts(per serving)418Calories24gFat32gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
