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Eggs with Nopales

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


  • 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


Calories: 230kcal | Carbohydrates: 30g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Sodium: 530mg | Fiber: 5g
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