This easy breakfast taco recipe is a satisfying way to start the day. Queso blanco, also known as queso fresco, is a soft, fresh Mexican cheese that is often off-limits for people with weakened immune systems. If food safety is a concern, choose feta instead.
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
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.
Calorie Boost: Add some extra calories by upping the cheese to 1/2 cup.
ACTIVE: 20 minutes
TOTAL: 20 minutes
Nutritional Information
SERVES 2: 2 TACOS EACH
Calories 418, Fat 24g (sat 8g), Cholesterol 389mg, Carbs 32g, Total sugars 6g (added 0g), Protein 20g, Fiber 5g, Sodium 498mg, Potassium 560mg.
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Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.
