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Cactus Eggs Scrambled
Source: dLife

Tender and sweet cactus mixed with peppers and eggs.

Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1 Meat , 1 Starch , 1/2 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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1 quart  cold water
8 oz  Cactus, nopales, cooked
0 1/2 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  fat free milk
1 pinch  salt
1 pinch  black pepper
4 each  corn tortilla
  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.

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