Egg white scramble in a Tomatillo Verde Sauce

After a few days of being away from home with exhilarating and exhausting travels, we’re back to basics this morning; yummifying a healthy breakfast.

I made a tangy and spicy tomatillo verde sauce with chillies, vinegar, and cilantro. Made soft creamy scrambled egg whites with some ghee, and topped it off with fresh crunchy bell pepper salsa. Just beautiful healthy food!

Although today this was my breakfast, this has also been my lunch or even dinner many times! A perfect flavor bomb meal for anytime of the day. Try it!


Serves 2

For the tomatillo verde sauce:
5 tomatillos, remove husk and wash thoroughly
1 jalapeno
1/4 habanero (optional, I made it extra spicy)
2 cloves garlic
handful of cilantro
2 tbsps distilled white vinegar (substitute with lemon juice, if you don’t have vinegar)
1 tsp coarse kosher salt

Fresh salsa topping:
1/2 Green + 1 Red bell pepper, evenly diced
1 tsp freshly cracked pepper
1/4 tsp coarse kosher salt

For the whole dish:
1 1/4 cups liquid egg whites (~whites from 6 eggs)
2 cups of the tomatillo verde sauce
2 tbsp ghee
2 tbsp cilantro, chopped
1/2 tsp coarse kosher salt
1/2 cup shredded pepper jack cheese (vegetarian; animal enzyme/rennet free)


Tomatillo sauce:
Place all the ingredients necessary for the tomatillo sauce in a sauce pan with 1 cup water. All the ingredients can stay whole. Bring the mixture to a boil over high heat. Once it starts boiling, drop the heat to medium and let simmer and cook for 20 minutes, until the tomatillos are tender and falling apart. Let the mixture cool down.

Transfer this mixture to a blender with 1/2 cup water (if needed, use your discretion) and blend to smooth puree. Set aside.

I always make a large quantity of this sauce and store it in the fridge. It’s so versatile and makes a great sandwich spread, salad dressing, or taco topping! It stays fresh up to 2 weeks, refrigerated.

Bell pepper salsa topping:
Toss together chopped bell peppers with the measured salt and pepper and set aside.

Putting it all together:
In a non stick pan, melt 2 tbsp ghee, and add chopped cilantro. Make sure the heat is low.Fry for a few seconds and pour in the measure egg whites, and add salt.

Keep stirring the mixture around gently, folding from the edges. If you stop stirring and walk away, you’ll have large lumps of broken omelette pieces, so make sure you’re giving it the time it needs.

After about 5 minutes of gentle stirring, you will have a soft scrambled mixture. Turn off the heat at this stage, and the residual heat will finish the cooking, leaving you with really soft, fluffy and creamy eggs.


Sprinkle shredded cheese over the top, and add a healthy dose of the prepared bell pepper salsa and enjoy!


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