📍 Where this dish comes from: State of Mexico · Teotihuacan
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 220kcal
Ingredients
- 1 cup diced nopales (cactus paddles) fresh or jarred; sub: diced green beans, blanched
- 4 large eggs
- 1 tbsp olive oil or butter sub: avocado oil
- 1/4 cup diced onion sub: green onion
- 1/4 cup diced tomato
- 1/4 cup queso fresco crumbled; sub: cotija or shredded cheddar
- 2 tbsp fresh cilantro chopped
- Salt & pepper to taste
Instructions
- Prep nopales: If using fresh nopales, boil diced pieces 5 min in salted water, then drain and rinse well under cold water to remove the gel-like liquid.
- Sauté vegetables: Heat oil in a skillet over medium. Add onion; cook 2 min until softened. Add nopales and tomato; cook 3 min more.
- Scramble the eggs: Whisk eggs with a pinch of salt and pepper. Pour into the skillet with the vegetables; cook, stirring gently, until eggs are just set, about 3 min.
- Finish: Remove from heat, sprinkle with queso fresco and cilantro, and serve hot.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 14g | Fat: 16g
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About This Dish
Quick skillet of tender cactus and fluffy eggs — a simple, satisfying scramble that’s a staple of Mexican breakfast tables, ready in about 15 minutes.
Health Benefits
- Nopales are naturally very low in carbs and high in fiber.
- Eggs and queso fresco provide the protein and fat that make this scramble filling.
Pairs Well With
- Taco Jar Salad
- Air-Fried Avocado Fries