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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cactus Scrambled Eggs

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	230.8

Total Carbs	26.3 g

Dietary Fiber	12.0 g

Sugars	4.9 g

Total Fat	8.4 g

Saturated Fat	1.7 g

Unsaturated Fat	0.7 g

Potassium	330.2 mg

Protein	23.4 g

Sodium	859.9 mg

Dietary Exchanges 8.4 Fat, 1.1 Vegetables, 0.9 Meat, 0.0 Milk, 1.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 quart cold water 1.0
1 pinch black pepper 8.0
8 oz Cactus, nopales, slices, fresh 1.0
1 tsp salt 0.25
0 1/4 tsp baking soda 1.0
1 each cooking spray 1.0
1 each small tomato 1.0
1 cup fresh chopped onion 1.0
1 tsp fresh jalapeno chili peppers 4.0
4 each eggs 4.0
4 each egg whites 2.0
2 tbsp whole milk 1.0
1 pinch salt 4.0
4 each low carb tortilla (10-inch)

Directions

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