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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 Eggs Scrambled

Source: dLife

Tender and sweet cactus mixed with peppers and eggs.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	173.6

Total Carbs	18.2 g

Dietary Fiber	2.8 g

Sugars	3.5 g

Total Fat	5.9 g

Saturated Fat	1.6 g

Unsaturated Fat	0.7 g

Potassium	369.7 mg

Protein	12.5 g

Sodium	582.7 mg

Dietary Exchanges 5.9 Fat, 0.9 Vegetables, 0.9 Meat, 0.0 Milk, 0.8 Starch, 0.4 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 8.0
8 oz Cactus, nopales, cooked 0.5
0 1/2 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 fat free milk 1.0
1 pinch salt 1.0
1 pinch black pepper 4.0
4 each corn tortilla

Directions

Combine boiling water with cactus, salt, and baking soda in a large pot.
Lower heat and simmer 20 minutes until cactus is crisp tender. Wash with cold water and let dry.
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.
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.
Sprinkle with salt and pepper. Serve with tortillas.