Cactus Scrambled Eggs
Cactus Scrambled Eggs
Yield: 6 servings
1 (8 oz) can nopalitos, drained & rinsed
1 tbsp chopped onion
2 Tbsp butter or margarine
8 large eggs
1/3 cup milk
1/4 tsp salt
Dash of pepper
In a 10-inch skillet, cook cactus pieces & onion in the butter until the onion is tender but not brown
In a bowl, beat the eggs, milk, salt & pepper with a fork
Pour the egg mixture over the cactus pieces & onion in the skillet
Cook without stirring over low heat until the eggs start to set on the bottom & sides of the skillet
Lift & fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet
Continue lifting & folding about 5 min more or until the eggs are set & cooked through but still glossy & moist
Serve hot
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