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Scrambled Eggs with Cactus















Trans-fat Free, Low Carb


1 tablespoon onions
2 tablespoons margarine
or butter
8 large eggs
cup milk
¼ teaspoon salt
1 dash black pepper


Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained and rinsed.

In a 10-inch skillet, cook cactus pieces and onion in the margarine until the onion is tender but not brown.

In a bowl, beat the eggs, milk, salt and pepper with a fork.

Pour the egg mixture over the cactus pieces and onion in the skillet.

Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet.

Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet.

Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 13670% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 283mg 94%
Sodium 248mg 10%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 18g
Vitamin A 10% Vitamin C 0%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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