Scrambled Eggs With Edible CactusEn Español (Spanish Version)
Serving Size¼ of recipeCalories
50Calories from Fat0Total Fat
0 gSaturated Fat0 gCholesterol
260 mgTotal Carbohydrate
2 gDietary Fiber0 gSugars1 gProteins
10 gVitamin A4% DVVitamin C8% DVCalcium6% DVIron2% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time25 minutes
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresPine nuts2 tablespoonsEdible cactus (nopales), de-prickered, rinsed, and cut into ¼-inch squares¼ pound edible cactus (nopales), de-prickered, rinsed, and cut into ¼ inch squaresPeeled and diced medium-hot chili-pepper or low sodium diced tomatoes2 tablespoonsEgg substitute1¾ cup Salt and pepper Cooking sprayDirectionsToast nuts in a skillet over low heat until lightly browned, stirring often. Reserve.Spray nonstick pan with cooking spray. Stir in cactus.Toss gently over moderate heat until crisp-tender (about 4-5 minutes). Stir in chili-pepper.Blend eggs, adding salt to taste.Add eggs to cactus and chilies. Stir often until set.Sprinkle with pepper and pine nuts and serve hot.
Fruit: 0; Vegetables: 0; Meat: 1; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.