Source: dLife

Tortillas filled with scrambled eggs, cactus, onions, and tomato.

Servings

1 quart cold water , boiling
8 oz Cactus, nopales, slices, fresh
1 tsp salt (optional)
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
2 tbsp whole milk
1 pinch salt , to taste (optional)
4 low carb tortilla (10-inch) , corn or flour
1 pinch black pepper , to taste

1 Preheat oven to 300°F. Wrap tortillas in foil and heat for 10 minutes. Turn oven off and leave tortillas until finished with recipe.
2 In large pot of boiling water add cactus, 1 teaspoon salt, and baking soda.
3 Reduce heat, simmer uncovered 20 minutes or until cactus is tender but still crispy.
4 Rinse under cold water and drain.
5 Lightly coat large skillet with cooking spray and heat over medium.
6 Saute cactus, tomato, onions, and jalapeño 3-4 minutes.
7 In small bow, beat eggs, egg whites, and milk until slightly foamy.
8 Pour into skillet and cook, stirring occasionally, until firm.
9 Season with salt and pepper to taste.
10 Divide among tortillas and serve.

Use fresh or canned cactus; canned cactus does not need to be cooked. Poblano chilies or sweet bell peppers can be substituted for cactus.