Serves: 4
Total Calories: 274

1 cup jarred cactus strips, drained and rinsed
1/2 tablespoon vegetable oil or olive oil
1/2 cup finely chopped onion
1 to 2 jalapeño pepper, seeded, veins removed, and minced
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
8 large eggs, beaten
1 cup shredded Oaxaca or Monterey Jack cheese

1. Cut the cactus strips into 1/4-inch dice and set aside. In a medium nonstick skillet, heat the oil and cook the onion until translucent, about 3 minutes. Add the jalapeño and reserved diced cactus. Season with salt and pepper. Reserve in the pan off heat.

2. In a large (12-inch) nonstick skillet, melt the butter until it sizzles. Swirl the pan to distribute the butter. Pour in the beaten eggs. Cook about 30 seconds, then use a fork to lift and push the edges of the eggs toward the center, tipping the pan to allow the uncooked eggs to run to the edges and under the cooked eggs. Cook until the surface is nearly set, about 3 minutes.

3. Spoon the cactus filling over half of the eggs. Add the cheese. Using a large spatula, fold in half and cook about 30 seconds, or to desired doneness. Invert onto a plate, cut into quarters, and serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 199

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* Eggs and Breakfast Dishes
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Banana Breakfast Burritos
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Beef and Cheese Quesadillas
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Breakfast Bean and Cheese Tacos
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Crisp Rolled Tortillas with Ham
Divorced Eggs
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Eggs Drowned in Tomato Sauce
Eggs in Ranchera Sauce
Eggs with Green Beans and Chorizo
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Eggs with Shredded Dried Beef
Eggs with Steak and Onions
Eggs, Motul Style on Tortillas
Ham and Potatoes with Eggs
Lost Eggs
Melted Cheese and Green Sauce on Toasted Rolls
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Poached Eggs in Tomato Chile Sauce
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