Nopalitos con Huevos (Cactus with Eggs)

Randy Mayor; Lydia DeGaris-Pursell

Nopal means cactus in Spanish and Nopales is the term for "cactus stem." Nopalitos refers to the pads once they are cut up and prepared for eating. Add eggs and veggies, and wrap in a fresh tortilla for a unique and delicious Mexican breakfast.

Yield: 2 servings (serving size: 2 filled tortillas)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 19.2g
  • Carbohydrate: 31.9g
  • Fiber: 4.5g
  • Cholesterol: 332mg
  • Iron: 2.4mg
  • Sodium: 413mg
  • Calcium: 192mg

Ingredients

  • 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
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 4 (6-inch) corn tortillas
  • 2 teaspoons minced fresh cilantro

Preparation

  1. Cook nopalitos in boiling water 10 minutes. Drain.
  2. Combine eggs and next 4 ingredients (eggs through pepper); stir well with a whisk.
  3. 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.
  4. 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.
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