Nutrition Facts
Serving Size¼ of recipe
Calories50
Calories from Fat0
Total Fat0 g
Saturated Fat0 g
Cholesterol0 mg
Sodium260 mg
Total Carbohydrate2 g
Dietary Fiber0 g
Sugars1 g
Proteins10 g
Vitamin A4% DV
Vitamin C8% DV
Calcium6% DV
Iron2% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings4
Preparation Time25 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation
IngredientsMeasures
Pine nuts2 tablespoons
Edible cactus (nopales), de-prickered, rinsed, and cut into ¼-inch squares¼ pound edible cactus (nopales), de-prickered, rinsed, and cut into ¼ inch squares
Peeled and diced medium-hot chili-pepper or low sodium diced tomatoes2 tablespoons
Egg substitute1¾ cup
 Salt and pepper
 Cooking spray
  1. Directions
  2. Toast nuts in a skillet over low heat until lightly browned, stirring often. Reserve.
  3. Spray nonstick pan with cooking spray. Stir in cactus.
  4. Toss gently over moderate heat until crisp-tender (about 4-5 minutes). Stir in chili-pepper.
  5. Blend eggs, adding salt to taste.
  6. Add eggs to cactus and chilies. Stir often until set.
  7. Sprinkle with pepper and pine nuts and serve hot.