This recipe provided by eatFresh.org
Eggs with Nopales
Nopales is Spanish for cactus leaves. Try this tasty dish with your favorite salsa.
Servings: 4 cups
Calories: 230 kcal
- 1 Medium bell pepper
- Nonstick cooking spray
- 1 cup onion
- 1/2 cup Fresh nopales
- 1/2 cup tomato
- 1/2 teaspoon chili powder
- 6 Egg whites
- 2 Whole eggs
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
- 1/4 cup Reduced fat Cheddar and Monterey Jack (Mexican blend) cheeses
- 1/2 cup Salsa
Place bell pepper in the oven and broil for a few minutes on each side to blacken skin. Place in a small paper bag and fold over the top; let stand for 5 minutes.
Rub off skin from the peppers. Cut open, remove seeds, and chop.
Spray a medium skillet with nonstick cooking spray.
Add onions and cook over medium heat for 10 minutes or until very soft.
Stir in bell pepper and nopales and cook for 5 minutes more.
Add tomato and chili powder and remove from heat.
In a medium bowl, beat egg whites, whole eggs, and salt. Add to skillet; stir and cook for 5 minutes or until eggs are cooked through.
Top with cheese and salsa. Serve immediately with warm tortillas.
Serving size: 1 cup
Total calories: 230
Total fat: 6 g
Saturated fat: 2 g
Carbohydrates: 30 g
Protein: 14 g
Fiber: 5 g
Sodium: 530 mg