Eggs with Nopales

This recipe provided by eatFresh.org

Eggs with Nopales

3.50 from 10 votes
Nopales is Spanish for cactus leaves. Try this tasty dish with your favorite salsa.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Breakfast
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Rub off skin from the peppers. Cut open, remove seeds, and chop.
  3. Spray a medium skillet with nonstick cooking spray.
  4. Add onions and cook over medium heat for 10 minutes or until very soft.
  5. Stir in bell pepper and nopales and cook for 5 minutes more.
  6. Add tomato and chili powder and remove from heat.
  7. 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.
  8. Top with cheese and salsa. Serve immediately with warm tortillas.

Notes

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