Wednesday March 27th 2019

Scrambled Eggs with Cactus – Huevos Revueltos con Nopalitos

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Rating: 3.2/5 (6 votes cast)

Recipe: Scrambled Eggs with Cactus – Huevos Revueltos con Nopalitos

Summary: Cactus or Nopales Should be cut into small pieces and cooked with onion in butter or margarine.

Ingredients

  • 1 8-ounce can nopalitos (cactus pieces), drained and rinsed
  • 1 tablespoon chopped onion

  • 2 tablespoons butter or margarine
  • 8 eggs
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • Dash pepper

Instructions

  1. In 10-inch skillet cook cactus pieces and onion in butter or margarine till onion is tender but not brown.
  2. ln bowl beat eggs, milk, salt and pepper with a fork.
  3. Pour egg mixture over cactus pieces and onion in skillet.
  4. Cook without stirring over low heat till eggs start to set on bottom and sides of pan.
  5. Lift and fold eggs with spatula so uncooked part runs to bottom.
  6. Continue lifting and folding about 5 minutes more or till eggs are cooked through but still glossy and moist.

Quick notes

Nopales also known as nopalitos are pads of the nopal cactus eaten by many cultures in South America as a vegetable. To use fresh cactus pads outside of this recipe, scrape off the thorns, but do not peel. Cut in small pieces and cook in boiling salted water until tender; then rinse briefly.


Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: Mexican

Scrambled Eggs with Cactus - Huevos Revueltos con Nopalitos, 3.2 out of 5 based on 6 ratings
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