Nopales and Eggs
Breakfast time and quick to make favorite! Nopales and Eggs become a meal time favorite vegetarian breakfast. Enjoy this recipe for an authentic dish using cooked cactus pads, sauteed onion, tomato and eggs. A delightful and healthy Mexican Brekky.
Servings: 2 people
Calories: 35kcal
Equipment
- saute pan or skillet
- Knife
- pan safe cooking utensil
Ingredients
- 1/2 cup nopal diced and cooked
- 3 whole eggs or egg whites, your preference!
- 1/4 cup onion diced small
- 1/4 cup tomato roma or bola, diced small
- 1 tsp olive oil or other neutral oil, or butter
- salt to taste a pinch
Instructions
- Heat pan on medium heat. Immediately add butter or oil to the pan (about 1-2 minutes).
- Once melted, add diced onions and tomatoes, mix well and let saute for about 3 minutes [for tender up to 5 minutes]. This would be a good time to add salt if unsalted.
- Add cooked nopales and mix in so they heat, then add eggs. Let eggs cook for 2 minutes before cutting into the yolks for a scramble.
- Once finished, fold over, cover with lid and turn stove to off. Let sit for 1 minute before transferring to plate or into warm corn or flour tortillas. NOTE: Cover egg dish with towel or a lid if not eating immediately.
Notes
Recipe yield: Enough for 2 people, 4 tacos
Storage: Nopales and eggs taste best when eaten fresh. Any leftovers should be stored in an airtight food safe container and refrigerated until warm.
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Nutrition
Serving: 2tacos | Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 0.3mg