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Cactus Scrambled Eggs
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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

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