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.

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