Scrambled Eggs With Edible Cactus
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 50 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 260 mg |
| Total Carbohydrate | 2 g |
| Dietary Fiber | 0 g |
| Sugars | 1 g |
| Proteins | 10 g |
| Vitamin A | 4% DV |
| Vitamin C | 8% DV |
| Calcium | 6% DV |
| Iron | 2% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 25 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Pine nuts | 2 tablespoons |
| Edible cactus (nopales), de-prickered, rinsed, and cut into ¼-inch squares | ¼ pound edible cactus (nopales), de-prickered, rinsed, and cut into ¼ inch squares |
| Peeled and diced medium-hot chili-pepper or low sodium diced tomatoes | 2 tablespoons |
| Egg substitute | 1¾ cup |
| Salt and pepper | |
| Cooking spray | |
- Directions
- Toast nuts in a skillet over low heat until lightly browned, stirring often. Reserve.
- Spray nonstick pan with cooking spray. Stir in cactus.
- Toss gently over moderate heat until crisp-tender (about 4-5 minutes). Stir in chili-pepper.
- Blend eggs, adding salt to taste.
- Add eggs to cactus and chilies. Stir often until set.
- Sprinkle with pepper and pine nuts and serve hot.
Diabetic Exchange
Fruit: 0; Vegetables: 0; Meat: 1; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.
