Ingredients

• 1 (13-ounce) can tomatillos or 6 medium peeled and cored tomatillos, cut into quarters
• 1/4 jalapeno, seeded and cut into several pieces
• 1/2 cup loosely packed cilantro leaves
• 1/2 lime, juiced
• 1/8 cup water
• 1/2 teaspoon coarse salt
• 2 eggs
• 4 egg whites
• Coarse salt and cracked black pepper
• 1/2 teaspoon extra-virgin olive oil
• 4 (6-inch) flour tortillas

Instructions

1. For the salsa: Place all ingredients in food processor or blend and pulse until smooth. You may need to thin the sauce to desired consistency with up to 1/4 cup of water. Set aside.
2. Whisk eggs and egg whites together. Season with salt and pepper. Heat oil in a 10-inch non-stick pan over medium heat. Add eggs. Let cook for 1 minute or just until barely set. Using a heat proof rubber spatula, gently stir in figure 8 motion until eggs are just cooked.
3. Heat tortillas. Distribute eggs evenly among tortillas. Top with salsa, to taste.