Ingredients
3
eggs (cage free preferably)
1/8
cup crumbled queso fresco
Salsa verde (you should make this ahead of time - it keeps for a long time in the fridge)
Directions
2.
Husk and rinse the tomatillos.
3.
Tomatillos will have a sticky film on them.
4.
Rinse to remove the film, but if there is some left over, it will not mess up your recipe.
5.
Boil the tomatillos with the jalapenos in water about 20 minutes.
6.
Discard the liquid and put tomatillos and jalapenos in the blender.
7.
Chop the cilantro, garnish the salsa with it and season with salt.
10.
Melt the butter in a non-stick pan.
11.
Add the eggs to the melted butter.
12.
Allow the eggs to cook but not fully.
13.
When there is still a little liquid egg on top but the bottom looks cooked, swirl the pan around.
14.
This will create a thin layer of egg which will allow for easier flipping.
15.
Add the crumbled queso blanco to the center of the egg.
16.
Fold in half with a spatula and press down on the edges to seal the omelette.
17.
When the edges are sealed, flip the egg to the other side.
18.
Serve on a plate with some of the tomatillo salsa and with flour tortillas if you have them available.
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