Spicy Tomatillo Scramble
Tomatillos look like little green tomatoes, except that they have a delicate, husk-like covering and a sticky skin underneath. Slip the covering right off with your fingers and simply rinse the skin under tap water-you’ll then have a delicious and tangy ingredient that can be diced and added to salsa, guacamole, Southwestern-style salads, or. . . scrambled eggs! Try this dish with a sprinkle of reduced-fat cheddar cheese, if desired, or scoop it into a whole-wheat tortilla in later phases.
PREP TIME: 5 minutes
COOK TIME: 8 minutes 2 1/2teaspoons canola oil, divided 1 medium tomatillo, papery skin removed and chopped into 1 1/4-inch dice 1/2 small onion, diced 3 large eggs, lightly beaten 2 tablespoons medium-hot salsa Salt and freshly ground black pepper
Heat 1 teaspoons of the oil in a medium skillet over medium-high heat. Add tomatillo and onion. Reduce heat to medium and cook, stirring frequently, until vegetables are softened and lightly browned, about 4 minutes. Remove vegetables from skillet.
Heat remaining oil in the same skillet over medium heat; add eggs, reduce heat to low, and allow eggs to set, 2 minutes. Sprinkle vegetables over eggs, season with a pinch of salt and pepper, and scramble until just cooked, about 1 minute more. Serve with salsa.
Makes 2 servings
Per serving: 190 calories, 13 g fat, 3 g saturated fat, 10 g protein, 5 g carbohydrate, 0 g dietary fiber, 350 mg sodium