THE TOMATILLO SCRAMBLE (SALLYE)
Featured Pinch Tips Video
- 6 TO 8 medium
- 1/2 medium
- white onion
- 1 or 2 medium
- hatch chile peppers (or jalapeno)
- 4 to 6 large
- 1/4 bunch
- fresh cilantro
- 2 Tbsp
- 1 dash(es)
- lime juice
- 1 tsp
- sea salt
- 1 tsp
- fresh ground pepper
- 1 c
- mexican blend shredded cheese
1Remove stiff husks from tomatillos and discard. Wash residue from tomatillos and place in food processor
2Peel and quarter onion, add to food processor
3Remove stems from cilantro and discard; add leaves only to food processor
4Remove stems from chile peppers. cut in half and remove seeds and membranes. Add peppers to processor
Note: If you like more "heat", leave the seeds and membranes intact.
5Pulse food processor containing veggies until items are coarse chopped. Set aside.
6Add butter to a heavy skillet (I use my cast iron) over medium heat. When butter begins to bubble, add veggies from food processor.
Cook for about 5 minutes, stirring frequently, until veggies are soft. DO NOT BROWN.
7Meanwhile, break eggs into mixing bowl, add dash of lime juice, salt and pepper and whisk until light and foamy.
You can also add a tablespoon of water if desired, to "fluff" up eggs.
8Turn heat down to medium low.
Pour eggs over vegetables, and stir with wooden spoon to blend.
9Continue to cook at medium low heat until eggs are set to suit your taste.
10Plate immediately and sprinkle shredded cheese over each serving.
You can also garnish with a sprig of cilantro and/or crumbled bacon pieces.
11Best if served while still piping hot.
PS If you want to be really decadent, you can use bacon drippings in place of the butter. LOL