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Cactus Omelet |
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Serves: 4 Print this Recipe(Omelet de Nopalitos) Category: Egg Dishes A fluffy omelet filled with diced cactus strips (nopalitos) and cheese is a delicious breakfast treat. Buy jarred cactus that's packed just water. Also, check the cactus color. The best ones are the brightest green with the clearest liquid. Avoid cactus in cans and cactus packed in brine. 1 cup jarred cactus strips, drained and rinsed 1/2 tablespoon vegetable oil or olive oil 1/2 cup finely chopped onions 1 to 2 jalapeño pepper, seeded, veins removed, and minced 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste 2 tablespoons unsalted butter 8 large eggs, beaten 1 cup shredded Oaxaca or Monterey Jack cheese 1. Cut the cactus strips into 1/4-inch dice and set aside. In a medium nonstick skillet, heat the oil and cook the onion until translucent, about 3 minutes. Add the jalapeño and reserved diced cactus. Season with salt and pepper. Reserve in the pan off heat. 2. In a large (12-inch) nonstick skillet, melt the butter until it sizzles. Swirl the pan to distribute the butter. Pour in the beaten eggs. Cook about 30 seconds, then use a fork to lift and push the edges of the eggs toward the center, tipping the pan to allow the uncooked eggs to run to the edges and under the cooked eggs. Cook until the surface is nearly set, about 3 minutes. 3. Spoon the cactus filling over half of the eggs. Add the cheese. Using a large spatula, fold in half and cook about 30 seconds, or to desired doneness. Invert onto a plate, cut into quarters, and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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