You wouldn't believe how excited I was to find tomatillos for $0.88/lb at our new, within-walking-distance produce store this weekend. Let's just say it was probably a good thing I hadn't had much to drink that day. :)
I had intended to make a little batch of salsa verde for snacking on this week, but quickly changed plans when I saw a teeny little sidebar recipe for "Omelette with Tomatillo Sauce" in the latest issue of Clean Eating Magazine. They give a nice write-up of tomatillos and all their tarty goodness--for example, did you know that they are a good source of vitamin C and potassium? Me neither!
Omelette with Tomatillo Sauce
from Clean Eating Magazine, September/October 2010
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 Tbsp jalapeno pepper, minced
2 tomatillos, husks removed and chopped
Pinch of sea salt
2 egg whites
2 Tbsp fresh cilantro, chopped
1. Prepare tomatillo sauce by sauteeing oil, garlic, and jalapeno over low heat in a small skillet until garlic turns light brown. Add tomatillos and salt; cook 4-6 minutes.
2. While sauce is cooking, whisk egg and egg whites together in a small bowl. Spray a medium skillet with cooking spray and set over medium heat. Add eggs to skillet.
3. With a spatula, pull egg away from sides of pan as it cooks. Once the eggs start to set, sprinkle half of the omelette with cilantro and fold the other half over the top. Cook until fully set.
4. Top omelette with tomatillo sauce and serve hot.
This made a lovely tasty post-church lunch, paired with no-sugar-added strawberry applesauce. I doubled everything except the tomatillos--I used three medium/large ones.
Nutrients per serving:
Calories - 183
Total fat - 11g
Saturated fat - 2g
Carbs - 7g
Fiber - 2g
Sugars - 4g
Protein - 15g
Sodium - 303mg
Cholesterol - 212 mg