Tomatillo Breakfast Tacos

Loaded with 20 grams of protein, this breakfast taco recipe is a satisfying way to start the day. Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. Look for it in Latin markets and large supermarkets.

Makes: 2 servings
Serving Size: 2 tacos
Active Time: 20 minutes
Total Time: 20 minutes

INGREDIENTS

• 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
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed
• 1/4 cup crumbled queso blanco or feta cheese

PREPARATION

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. 
2. Add eggs, pepper and salt and cook, stirring, until the eggs are just set, 2 to 3 minutes more. 
3. Divide the scrambled eggs among the tortillas and sprinkle with cheese.

NUTRITION
Per serving: 418 calories; 24 g fat (8 g sat, 11 g mono); 389 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 6 g total sugars; 20 g protein; 5 g fiber; 498 mg sodium; 560 mg potassium.

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)
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 1/2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat