Ingredients
| eggs |
4 large
|
| olive oil |
2 tsp.
|
| diced white or brown onion |
1/3 cup
|
| jarred nopalitos, drained and rinsed |
1 cup
|
| diced tomatoes |
1 cup
|
| chili powder |
1/4 tsp.
|
| dried Mexican oregano |
1/4 tsp.
|
| ground cumin |
1/4 tsp.
|
| salt |
1/2 tsp.
|
| ground black pepper |
1/4 tsp.
|
| cilantro, chopped |
1/4 cup
|
| queso panela, diced (can substitute queso fresco or Monterey jack cheese) |
1/4 cup
|
Directions
- In a medium bowl, SCRAMBLE eggs and SET aside.
- Over medium heat, ADD oil to a medium-sized skillet (a cast iron pan works really well).
- ADD onion and COOK for 1-2 minutes until fragrant and translucent, then ADD nopales. COOK an additional 1-2 minutes before adding in tomatoes. STIR to combine all ingredients.
- ADD chili powder, oregano, cumin, salt, and pepper to the vegetables and STIR until coated with seasonings.
- As they continue to cook, PUSH vegetables to the outer area of the pan to create an empty space in the middle. POUR eggs in the center of the pan and SCRAMBLE. As the eggs begin to cook, FOLD vegetables into the center of the pan and MIX all ingredients together.
- Once the eggs are soft-cooked and no longer runny, TURN OFF the heat and TOP with cilantro and cheese. COVER pan to allow the cheese to melt a little. SERVE immediately.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
140
|
| Total Fat |
9 g
|
| Cholesterol |
190 mg
|
| Polyunsaturated Fat |
1.5 g
|
| Monounsaturated Fat |
4 g
|
| Sodium |
430 mg
|
| Carbohydrates |
5 g
|
| Sugar |
3 g
|
| Dietary Fiber |
2 g
|
| Protein |
9 g
|
| Vitamin A |
130 mcg
|
| Calcium |
140 mg
|
| Iron |
1.4 mg
|
| Vitamin D |
1.2 mcg
|
| Folate |
35 µg
|
| Choline |
150 mg
|
| Potassium |
290 mg
|