Green breakfast enchiladas with eggs and tomatillo

Ingredients

For 1 serving

• Corn tortillas2
• Eggs2
• Tomatillos3
• Jalapeño0.5
• Cilantro4 g
• Onion30 g
• Queso fresco20 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

In season: July – September

Method

1. Turn the oven on to 200 °C (conventional) and bring a small pan of water to the boil; remove the papery husks from the tomatillos, rinse them and cook for 5 minutes, until olive green and soft; drain.
2. Peel and chop the onion; blend the tomatillos with the jalapeño, fresh coriander, half the onion and a pinch of salt, then cook the sauce in a small pan over a medium heat for 5 minutes, until thicker and less sharp.
3. Beat the eggs with a pinch of salt; heat the oil in a non-stick frying pan over a medium heat, fry the remaining onion for 2 minutes, pour in the eggs and scramble for 2 minutes, until set but soft.
4. Warm the tortillas in a dry frying pan for 30 seconds per side, so they roll without cracking; fill them with the eggs, roll them up and lay them seam side down in a small ovenproof dish.
5. Cover with the green sauce, crumble the queso fresco on top and bake for 8 minutes, until the sauce bubbles at the edges and the cheese has softened; serve at once.