Looking for a different way to make your eggs this weekend? Try out my quick and easy recipe to make roasted tomatillo sauce to kick up the flavors in your eggs! I had about a pound of fresh tomatillos sitting in my refrigerator last weekend and was trying to think of a creative way to use them. (This was the last of the veggies I received from Peggy’s CSA!) Then I started looking at other ingredients I had in my kitchen and realized I could make a tomatillo sauce.

This is such a versatile sauce because you could add it to eggs, meat, tacos, enchiladas, etc. I portioned my recipe to make a little more sauce so I could use it with another dish, chicken enchiladas! But you could halve the recipe if you just want to use it for one dish, or even make a larger batch to freeze. You’ll also notice that my sauce is slightly more red than green. That’s because I added A LOT of chipotle chili in adobo :). Since Michael and I love spicy food, I added about one tablespoon of these bad boys. If you prefer your food on the mild side, simply reduce the amount or omit completely. You could also use fresh jalapeno peppers instead.

I made an omelet to serve with my tomatillo sauce because I had leftover shredded cheese and spinach that I wanted to use up. You could throw in any other leftover veggies you have in the fridge, such as mushrooms, peppers, onions, tomatoes, etc. Or, you could also make scrambled eggs instead. It’s up to you!

Recipe
Yield: 2 servings

INGREDIENTS FOR SAUCE:
1 lb. tomatillos, husked
1 onion, quartered
2 cloves garlic, peeled
1 1/2 tsp. ground cumin
1/4 tsp. kosher salt
1/2 lime, juiced
1/4 cup fresh cilantro leaves, chopped
chipotle chili in adobo or fresh jalapenos

INGREDIENTS FOR OMELET:
6 eggs
kosher salt and freshly ground black pepper
1 tbsp. unsalted butter
2 cups fresh spinach, loosely packed
1/4 cup shredded Mexican blend cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F. Place tomatillos, onion, and garlic on a pan and roast for about 12 minutes. Transfer the roasted vegetables and any juices on the pan to a food processor. Add the cumin, salt, lime juice, and cilantro. Add 1 tablespoon chili for a spicy sauce, 1 teaspoon chili for a medium-spicy sauce, and 1/2 teaspoon chili for a mild sauce. Pulse until mixture is blended but still slightly chunky. Pour into a bowl for serving.
2. In a medium bowl, beat the eggs, salt, and pepper with a fork. Don’t over beat the eggs (you don’t want the eggs to start forming air bubbles)! Heat the butter in a large non-stick pan over medium heat. (I simply make one big omelet and halve it for the two of us, but you can make two separate omelets in batches using a smaller pan.)
3. Add the spinach and saute until they become wilted, about 1 minute. Pour the eggs into the pan, starting in the center and working your way outwards. Using a rubber spatula, stir the the eggs vigorously for a few seconds. Reduce heat to medium-low. Once curds begin to form, lift and tilt your pan so that any excess liquid runs off the top of the omelet and into the pan. Use your spatula to loosen the edges from the pan and let the eggs cook for about 10 seconds untouched. Top the omelet with cheese and cook for another minute or until eggs are done.
4. Loosen the edges with your spatula to make sure they aren’t sticking to the pan. Carefully fold over one third of the omelet, then the other one third. If making one big omelet for two people, halve the omelet and serve with the tomatillo sauce.