| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Mexican |
Cheese/eggs, Main dishes, Mexican, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Nopalitos; * |
| 1 |
tb |
Onion; Chopped |
| 2 |
tb |
Margarine Or Butter |
| 8 |
|
Eggs; Large |
| 1/3 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
* Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained
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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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