South-West Omlette

Cactus in your omelette? You bet. This Southwest-style egg dish gets its signature texture from chopped nopalitos (prickly pear cactus paddles), which taste mildly green and a little tangy, almost like green beans with more personality.

The broiler method here is key. You cook the eggs on high heat on the stovetop until the bottom sets, then slide the pan under the broiler to finish the top. No awkward flipping required. Once the eggs firm up, pile on the nopalitos, salsa, and Monterey Jack and broil again just until the cheese melts and gets bubbly.

Use an oven-safe skillet. This is not the time for your nonstick pan with a plastic handle.

Pro Tips

• Keep the broiler door cracked so you can watch the cheese. It goes from melted to burnt in seconds.
• If you can’t find fresh nopalitos, jarred or canned work fine. Rinse and drain them well to cut the brine.
• A hot, lightly oiled pan keeps the eggs from sticking and gives the bottom a nice golden color.

Variations

• Add sliced jalapeños or a spoonful of green chiles for more heat.
• Swap Monterey Jack for pepper jack or queso Oaxaca.
• Top with sliced avocado and a squeeze of lime after folding.