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.
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.
Calorie Boost: Add some extra calories by upping the cheese to 1/2 cup.