Tomatillo Huevos Rancheros – WLS Recipes

I love making a good brunch in our house. It makes our days off seem super special. I take my time while I’m cooking it, sipping on coffee and enjoying being in my yoga pants for far too long.

I love brunch so much I bought a Brunch Cookbook from Williams and Sonoma for the yearly cookbook exchange I have with my girl friends. Likewise it’s not surprising I ended up with the Breakfast For Dinner Cookbook my friend Emily brought :-) Oh brunch. How I love thee.…

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Tomatillo Huevos Rancheros - WLS Recipes

Course: Breakfast

Cuisine: Mexican

Servings: 4 servings

Calories: 130kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 green onion minced
• ▢ 1 cup prepared tomatillo salsa (salsa verde)
• ▢ 1/8 tsp cumin
• ▢ 4 large eggs
• ▢ 2 oz 2% shredded cheese
• ▢ 1/2 cup shredded iceberg lettuce
• ▢ 1 small tomato, diced
• ▢ 1 tbsp chopped cilantro

Instructions

• ▢
  Heat a large nonstick skillet over medium heat. Add green onion and cook 1 to 2 minutes then add tomatillo salsa and a pinch of cumin. Simmer covered until hot, 2 to 3 minutes.
• ▢
  Reduce heat to medium-low and crack eggs over top. Add a pinch of salt and pepper and cover until the eggs are cooked through.
• ▢
  Scoop egg with salsa mixture on a plate and top with lettuce, tomato, cilantro and cheese.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 569mg | Potassium: 271mg | Fiber: 1g | Sugar: 5g | Vitamin A: 991IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 1mg