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Surprise and delight family members with this unusual brunch recipe of chili-seasoned scrambled eggs with prickly pear cactus pads. Look for nopales (cactus pads or leaves) in the produce section of large supermarkets or specialty food stores.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups).

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  • In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender.

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  • In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.

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  • Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist.

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  • Remove from heat. If desired, serve with tortillas and salsa. Makes 6 servings.

Tips

Nopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they're soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes.

Nutrition Facts

139 calories; total fat 9g; saturated fat 3g; cholesterol 285mg; sodium 205mg; carbohydrates 5g; fiber 1g; protein 9g.

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