Breakfast Burrito with Eggs and Nopales
- 2 cactus pads, spines removed and trimmed
- 3/4 cup egg substitute
- 3/4 teaspoon salt
- 1 teaspoon vegetable oil
- 1/3 cup chopped onion
- 1 teaspoon chopped, seeded serrano chile
- 4 (6-inch) corn tortillas
- 1/2 cup (2 ounces) part-skim queso Oaxaca, grated (or light Monterey Jack)
- 1/4 cup chopped seeded plum tomato
- 4 teaspoons
- 4 teaspoons chopped fresh cilantro
Steam cactus, covered, 5 minutes; cool. Chop to measure 1/2 cup; set aside. Combine egg substitute and salt in a small bowl, stir with a fork.
Heat oil in a large nonstick pan over medium heat; add onion and serrano, stirring frequently. Sauté 2 minutes; stir in egg mixture, stirring constantly to prevent egg from sticking to pan. Remove from pan when eggs are thoroughly cooked; keep warm.
Stack tortillas; wrap in damp paper towels and microwave on high for 25 seconds. Place one tortilla on each of 4 plates. Spoon 1/4 cup egg mixture over half of tortilla; top with 2 tablespoons cactus, 2 tablespoons cheese, 1 tablespoon tomato, 1 teaspoon Salsa de Tomatillo, and 1 teaspoon cilantro. Fold remaining tortilla half over filling; repeat with remaining tortillas and ingredients.
Note: Look for cactus paddles in the produce section of most supermarkets.
Nopales--fresh cactus paddles--taste like a cross between asparagus and broccoli.
- Yield: serves 4
|Calories per serving:||163|
|Caloriesfromfat per serving:||32%|
|Fat per serving:||6g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||1.6g|
|Protein per serving:||11g|
|Carbohydrate per serving:||17g|
|Fiber per serving:||3g|
|Cholesterol per serving:||9mg|
|Iron per serving:||2mg|
|Sodium per serving:||687mg|
|Calcium per serving:||198mg|