- 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.
- 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.
- 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.