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Eggs Scrambled with Cactus Recipe

Eggs Scrambled with Cactus Recipe

4 servings



1 quart water

8 ounces cactus paddles, sliced

1 teaspoon salt

1/4 teaspoon baking soda

3/4 cup each: chopped onion, tomato

1 teaspoon finely chopped jalapeno chili

6 eggs, lightly beaten

2 tablespoons fat-free milk

Salt and pepper, to taste

4 corn or flour tortillas, warm


Heat water to boiling in medium saucepan, add cactus, salt and baking soda. Reduce heat and simmer, uncovered, until cactus is crisp-tender, about 20 minutes. Rinse and drain. Saute cactus, onion, tomato, and jalapeno chili in lightly greased large skillet until onion is tender, 3 to 4 minutes. Add combined eggs and milk, cook over medium heat until set, stirring occasionally. Season to taste with salt and pepper. Serve with tortillas.

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