Scrambled Eggs with Tomatillos

Source: Modified from a recipe at

Serving size: 1 portion

Servings per recipe: 3

View Nutrition Facts


• 1 Tbsp olive oil
• 1/2 pound tomatillos, papery husks removed, rinsed, and chopped
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 garlic cloves, minced
• 2 Tbsp canned jalapeño peppers, diced
• 5 large eggs
• pepper to taste (1/2 tsp)
• 3 Tbsp shredded reduced fat cheddar or jack cheese
• 1 Tbsp chopped fresh cilantro or parsley for garnish


Cutting board & sharp knife, measuring cups & spoons, mixing bowl, medium-sized skillet, wooden spoon or spatula.


  1. Heat 1 tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, bell pepper, garlic, jalapeño pepper, and saute until onion is soft, about 5 minutes.
  2. Crack the eggs directly into the pan (no need to whisk first). Break up the yolks with a wooden stirring spoon or spatula. Stir gently and scrape the bottom of the pan while eggs cook.
  3. As eggs begin to set, sprinkle shredded cheese and pepper to taste. Remove from heat, sprinkle eggs with cilantro, and serve.


Scrambled eggs are a very versatile dish, and they taste delicious with all kinds of vegetables. If you have leftover vegetables from last night's dinner, consider using them in a variation on this omelet!

More About Tomatillos

How to Select

Look for dry, hard tomatillos with tightly fitting husks that are dry and free of mold.

How to Store

Refrigerate tomatillos in a plastic bag with some air holes or in an open container in the crisper drawer for 2-3 weeks. Freeze: Slice or keep whole, pack in containers and freeze.

How to Prepare

Remove outer skin. Rinse in cold water. Roast, grill, bake, sauté, or stir-fry. Chop into small pieces and add raw to Mexican sauces. Blanch and add to salads. Cook with other vegetables or meat in Mexican dishes.