Loaded with 20 grams of protein, this breakfast taco recipe is a satisfying way to start the day. Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. Look for it in Latin markets and large supermarkets.

Tomatillo Breakfast Tacos

Serves 2

Active Time: 20 minutes

Total Time: 20 minutes

1 tablespoon extra-virgin olive oil

6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped

1/4 cup chopped onion

2 cloves garlic, minced

4 large eggs, lightly beaten

1/4 teaspoon ground pepper

1/8 teaspoon salt

4 small (4- to 5-inch) corn or whole-wheat tortillas, warmed

1/4 cup crumbled queso blanco or feta cheese

1. Heat oil in a large nonstick skillet over medium heat.

2. Add tomatillos, onion and garlic and cook, stirring, until most of the liquid from the tomatillos is evaporated, 8 to 12 minutes.

3. Add eggs, pepper and salt and cook, stirring, until the eggs are just set, 2 to 3 minutes more.

4. Divide the scrambled eggs among the tortillas and sprinkle with cheese.

Recipe nutrition per serving: 418 Calories, Total Fat: 24 g, Saturated Fat: 8 g, Cholesterol: 389 mg, Carbohydrates: 32 g, Fiber: 5 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 20 g, Sodium: 498 mg, Potassium: 560 mg, Folate: 61 mcg, Calcium: 226 mg

Carbohydrate Servings: 2

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)