Tomatillo Breakfast Tacos
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 4 large eggs, lightly beaten
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed
- ¼ cup crumbled queso blanco or feta cheese
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