Scrambled eggs with tomatillos

This is based on the “Spicy Tomatillo Scramble” from the South Beach Diet Quick and Easy Cookbook.

3 t oil
2 medium tomatilloes, paper husk removed and pulp diced
1 small onion, diced
4 eggs, lightly beaten
2-4 T salsa
Salt and pepper

Heat 2 t oil in a medium skillet over medium-high heat and saute the tomatilloes and onion until they are softened and starting to brown. Remove from the skillet.

Heat the remaining 1 t of oil in the same skillet and add the eggs. Reduce the heat and let the eggs set. Spread the vegetables over the eggs, season with salt and pepper, and stir to scramble together. Serve with salsa.