Mexican · Breakfast
Eggs Scrambled With Cactus
Mexican-style scrambled eggs folded with boiled and sautéed nopales (cactus paddles), onion, tomato, and serrano chile, finished with cilantro. Nopales are boiled first to remove sliminess, then combined with aromatics before the eggs are added. Served warm with corn tortillas.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
335Calories
21gProtein
18.2gFat
24.8gCarbs
4.3gSugar
5.2gFiber
715mgSodium
798mgChol
4.6gSat Fat
680mgPotassium
160mgCalcium
3.8mgIron
2.1mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
hidden-gems
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Trim spine nubs from cactus paddle, rinse, and dice into 1/2-inch pieces. Dice onion and tomato; chop serrano and cilantro.
2
Boil
Drop diced cactus into salted water over high heat for 8 minutes until olive-green and tender, then drain and rinse briefly.
3
Sauté
Heat oil in a nonstick skillet over medium heat. Add onion and serrano, cook 2 minutes until translucent, then add cactus and tomato and cook 2 minutes until liquid evaporates.
4
Scramble
Whisk eggs with salt and pepper, pour into skillet over medium-low heat, and stir gently 2 minutes until soft and glossy.
5
Plate
Fold in cilantro, transfer to a plate, scatter extra cilantro on top, and serve with warmed corn tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 7 oz200g cactus paddle (nopal)
- 4 tbsp4 tbsp white onion
- 11 small tomato
- 11 serrano chile
- 2 tbsp2 tbsp cilantro, plus extra for garnish
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp salt, plus more for boiling
- 2 pinch2 pinch black pepper
- 22 corn tortilla (60g)
