Scrambled Eggs With Cactus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Mexican | Cheese/eggs, Main dishes, Mexican, Vegetables | 6 | Servings |
INGREDIENTS
| 8 | oz | Nopalitos, * |
| 1 | T | Onion, Chopped |
| 2 | T | Margarine Or Butter |
| 8 | Eggs, Large | |
| 1/3 | c | Milk |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 93
Total Fat: 10.4g
Cholesterol: 249.6mg
Sodium: 227.8mg
Potassium: 114.7mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: 1g
Protein: 8.9g