Eggs with Nopales
  • 40
  • 13
  • 230
  • 4

Eggs with Nopales

Nopales is Spanish for cactus leaves. Try this tasty dish with your favorite salsa.

  • Nonstick cooking spray
  • 1 medium bell pepper
  • 1 cup chopped onion
  • ½ cup cleaned and chopped fresh nopales
  • ½ cup chopped tomato
  • ½ teaspoon chili powder
  • 6 egg whites
  • 2 whole eggs
  • ¼ teaspoon salt
  • 8 (6-inch) corn tortillas, warmed*
  • ¼ cup shredded, reduced-fat Cheddar and Monterey Jack
  • (Mexican blend) cheeses
  • ½ cup salsa

*To warm tortillas, place on a hot skillet for 1 minute on each side. Or place tortillas on a large plate and top with a damp paper towel. Microwave on high for 2 minutes or until tortillas are warm.

  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.

Makes 4 servings - 1 cup per serving.

Calories: 230
Total Fat: 6 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 110 mg
Sodium: 530 mg
Total Carbohydrate: 30 g
Dietary Fiber: 5 g
Protein: 14 g