Cactus Scrambled EggsFrom elgourmand 5 years ago
- • 1 (8 ounce) can or jar of nopalitos, drained and rinsed. Get fresh if you can. shopping list
- • 1 tablespoon chopped onion shopping list
- • 2 tablespoons butter or margarine shopping list
- • ½ cup cilantro, course chopped. shopping list
- • 1 small bell or Anaheim pepper seeded and sliced thin. shopping list
- • 8 large eggs shopping list
- • About 1 Tbs chopped ripe olives (optional) shopping list
- • 1 jalapeño pepper, seeded and finely chopped (optional). shopping list
- • 1/3 cup milk, I use beer but whatever. shopping list
- • salt and fresh ground pepper, to taste shopping list
How to make it
- 1. In a 10-inch skillet, cook cactus pieces, pepper and onion in the butter until the onion is tender but not brown. See Photo
- 2. In a bowl, beat the eggs, milk (beer), salt and pepper, jalapeno, cilantro and olives with a fork.
- 3. Pour the egg mixture over the cactus pieces and onion in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet.
- 4. Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet. Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist. Serve hot.
- This is usually served with the ubiquitous tortillas & frijoles and a few strips of thick bacon or some carnitas and topped with some mild, chunky salsa or guacamole. See Photo
The Cookelgourmand Apia, WS
The Rating4 people
I would use milk of the morning! OR beer in the afternoon or evening!! high 5!cuzpat in Sikeston loved it
My mouth is watering thinking about your recipe with Apple cider juice. The last time I found a wild cactus plant with ripe fruit was in Ferndale Park in West Australia. I picked one off the branch and guess what? Adam made me do it - Ouch!!!
...morenadaism in Bathurst loved it
Five forky!goodeat in Benton loved it