Source: dLife

Tender and sweet cactus mixed with peppers and eggs.

Servings

1 quart cold water , boiling
8 oz Cactus, nopales, cooked , sliced
0.5 tsp salt
0.25 tsp baking soda
1 cooking spray
1 small tomato , chopped
1 cup fresh chopped onion
1 tsp fresh jalapeno chili peppers , finely chopped
4 eggs
4 egg whites (or 1/2 cup no-cholesterol real egg product)
2 tbsp fat free milk
1 pinch salt
1 pinch black pepper
4 corn tortilla , warmed (or flour)

1 Combine boiling water with cactus, salt, and baking soda in a large pot.
2 Lower heat and simmer 20 minutes until cactus is crisp tender. Wash with cold water and let dry.
3 Heat a cooking spray coated frying pan over medium heat. Cook cactus, tomato, onions, and jalapeno 3 to 4 minutes or until onion is translucent.
4 Whisk together eggs, egg whites, and skim milk until foamy; pour into frying pan. Cook over medium to medium-low heat until eggs are cooked, stirring often.
5 Sprinkle with salt and pepper. Serve with tortillas.

Cactus paddles can be found canned or fresh but the canned do not have to be cooked. Poblano chilies or sweet bell peppers can be used instead.