Scrambled Eggs with Cactus
Yield
6 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
onions
chopped |
|
| 2 | tablespoons |
margarine
or butter |
|
| 8 | large |
eggs
large |
|
| ⅓ | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
onions
chopped |
|
| 3E+1 | ml |
margarine
or butter |
|
| 8 | large |
eggs
large |
|
| 79 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
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.
