Nopales and Eggs
This nopales and eggs Mexican breakfast is a fun way to explore new flavors with the kids.
Ingredients for Eggs:
- 1/2 cup precooked de-thorned nopales edible cactus
- 1 egg whisked in a bowl
- 1/8 cup diced onion
- 1/8 cup diced tomato
- 2 6″ corn tortilla warmed
- Salt, spices (cumin, pepper), herbs (chives), salsa to taste
Sides:
- 4 strawberries
- 1 cup low-fat/nonfat milk or Lactose-free, fortified soymilk
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Chop nopales into 1-inch squares.
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In a pan on medium-low heat, cook the nopales from a vibrant green to an olive-green color. During the cooking process, nopales release a thick, water-like liquid that evaporates during the cooking process. In Spanish, it’s referred to as the “saliva” of the nopales.
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Dice the onion and tomato. Add the ingredients to the pan once the nopales are almost fully cooked. Mix until fully incorporated. Sautee for an additional minute.
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Once the onions are translucent, add the egg into the pan. Mix until fully incorporated.
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Cook the egg thoroughly. Remove from heat.
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Season with spices, herbs, and salsa per your preference. Serve hot and enjoy!
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Serve with a side of low-fat milk and strawberries.
