Yield: 2 servings
Serving Size: 2 tacos
Active Time: 20 minutes
Total Time: 20 minutes
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.
- 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
- 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.
Per serving: 418 calories; 24 g fat (8 g sat, 11 g mono); 389 mg cholesterol; 32 g carbohydrate; 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)
2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 1 1/2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
© Meredith Corporation. All rights reserved. Used with permission.