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.