Heat 1 1/2 tsp. of the oil in a medium skillet over medium high heat. Add tomatillo and onion. Reduce heat to medium and cook, stirring frequently, until vegetables are softened and browned, about 4 min. Remove vegetables from skillet.
Heat remaining oil in the same skillet over medium heat; add eggs, reduce heat to low, and allow eggs to set, 2 minutes. Sprinkle vegetables over eggs, season with salt and pepper, and scramble until just cooked, about 1 minute more. Serve with salsa.