Scrambled Eggs with Cactus

Recipe Summary

  • Preparation: Easy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Yield: 6 servings


  • 2 to 3 (6 to 8 oz) fresh Olé Pacifica Cactus Pads
  • ½ cup Pacific Gold Yellow Onion, chopped
  • ½ cup red or green sweet pepper, chopped
  • 1 Tbsp butter
  • 8 eggs
  • ⅓ cup milk
  • ½ tsp chili powder
  • ¼ tsp salt and freshly ground black pepper
  • dash ground black pepper
  • crusty bread slices, toasted
  • salsa ranchera recipe


  • Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (about 2 cups).
  • In a large skillet, cook cactus with onion and sweet pepper in butter about 3 minutes or until onion is tender. In a bowl, beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.
  • Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through but are still glossy and moist. Remove from heat. Serve with toast and Salsa Ranchera.

Source: Mexican Magazine by Better Homes and Gardens Special Interest Publications, 2007 issue