Cactus Omelet


Serves: 4
Total Calories: 274

Ingredients

1 cup jarred cactus strips, drained and rinsed
1/2 tablespoon vegetable oil or olive oil
1/2 cup finely chopped onion
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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 199

This Cactus Omelet recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Eggs and Breakfast Dishes
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Banana Breakfast Burritos
Banana and Mandarin Fruit Cup
Bean and Melted Cheese Sandwiches
Beef and Cheese Quesadillas
Black Bean Omelet
Breakfast Bean and Cheese Tacos
Breakfast Fruit Plate
Breakfast Tacos with Potatoes and Chorizo
Cactus Omelet
Crisp Rolled Tortillas with Ham
Divorced Eggs
Egg and Tortilla Casserole
Eggs Drowned in Tomato Sauce
Eggs in Ranchera Sauce
Eggs with Green Beans and Chorizo
Eggs with Ground Beef and Salsa
Eggs with Ham, Tomatoes, and Peppers
Eggs with Shredded Dried Beef
Eggs with Steak and Onions
Eggs, Motul Style on Tortillas
Ham and Potatoes with Eggs
Lost Eggs
Melted Cheese and Green Sauce on Toasted Rolls
Mexican Scrambled Eggs
Pineapple Boats
Poached Eggs in Tomato Chile Sauce
Potato Masa Cakes with Spicy Pork
Potato Omelet, Mexican Style
Potatoes and Chorizo with Baked Eggs
Rice Casserole with Eggs
Savory Breakfast Cheesecake
Scrambled Eggs in Tomatillo Sauce
Scrambled Eggs with Avocado and Tomato
Scrambled Eggs with Cactus
Scrambled Eggs with Chorizo
Shrimp and Spinach Omelet
Stuffed Chiles with Scrambled Eggs and Bacon
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Toasted Rolls with Refried Beans and Bacon
Tortilla Casserole with Eggs and Red Chile Sauce
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