1/3 cup nopalitos (about 1 chopped nopal - cactus paddle)
3 large eggs
3 large egg whites
1 tablespoon fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup finely chopped onion
1/2 cup chopped tomato
4 (6-inch) corn tortillas
2 teaspoons minced fresh cilantro
How to Make It
Cook nopalitos in boiling water 10 minutes. Drain.
Combine eggs and next 4 ingredients (eggs through pepper); stir well with a whisk.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add the onion, and sauté 2 minutes or until tender. Add the egg mixture, and cook until bottom begins to set, stirring gently to scramble. Stir in the tomato and nopalitos, and cook 1 minute.
Warm the tortillas according to package directions. Spoon about 1/2 cup egg mixture onto each tortilla. Sprinkle evenly with minced cilantro, and fold in half.