- 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