By AI Meal Planner
Prep: Rinse the chopped nopales under cold water and pat dry with paper towels to remove any excess slime. Halve the cherry tomatoes. Chop the cilantro. Crack the eggs into a medium bowl and season with 1/4 tsp of the salt and half the pepper (reserve the rest). Whisk lightly until combined.
Prep: If your nopales were refrigerated or packed with slime, rinse them under cold water and pat dry with paper towels. Halve the cherry tomatoes. Crack the eggs into a bowl, add 1/4 tsp salt and a pinch of pepper, and beat lightly until combined.
Heat a nonstick or stainless-steel skillet over medium heat. Add 1 tablespoon avocado oil and swirl to coat the pan.
Blanch the nopales to reduce mucilage and any bitterness: bring a medium pot of water to a gentle boil, add a pinch of salt, then add the chopped nopales. Boil 4–6 minutes until they become bright green and slightly tender. Drain into a colander and immediately rinse under cold running water to stop cooking. Shake off excess water and pat dry.
Add the chopped nopales to the skillet in a single layer. Cook, stirring occasionally, for 4–6 minutes until the nopales have softened, most of the excess moisture has evaporated, and the edges begin to turn translucent. Season the nopales with the remaining 1/4 tsp salt while cooking.
Heat a 10–12 inch (25–30 cm) nonstick or well-seasoned skillet over medium heat. Add the avocado oil and swirl to coat the pan (about 20–30 seconds).
Add the halved cherry tomatoes to the skillet and cook for 1–2 minutes, just until they begin to soften but still hold shape. Taste and adjust seasoning with a pinch of salt or pepper if needed.
Add the blanched nopales to the skillet and spread into an even layer. Sauté 2–3 minutes, stirring occasionally, until any remaining moisture has mostly evaporated and the nopales develop a little color.
Reduce heat to medium-low. Pour the whisked eggs evenly over the nopales and tomatoes. Let the eggs sit undisturbed for about 20–30 seconds to start setting at the edges.
Add the halved cherry tomatoes to the pan and cook 1–2 minutes until they soften slightly but still hold shape.
Using a spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue folding and stirring gently until the eggs are softly set but still slightly creamy — about 1–2 minutes. Avoid overcooking; eggs will finish setting off the heat.
Give the beaten eggs a quick stir, then pour them over the nopales and tomatoes. Let the eggs set at the edges for 10–15 seconds, then use a spatula to gently push the eggs from the edges toward the center, forming soft curds. Continue to cook, folding occasionally, until eggs are just set but still moist — about 1–2 minutes more.
Season the scramble with the remaining 1/4 tsp salt and 1/4 tsp black pepper (adjust to taste). Remove from heat when eggs are cooked through but still tender.
Remove the skillet from the heat. Sprinkle the chopped cilantro and the remaining 1/4 tsp black pepper over the scramble, and give one gentle fold to distribute.
Serve immediately. This recipe makes 2 servings. Optional: serve with warm tortillas or toasted bread if desired (not included in ingredient list).
Transfer to plates, sprinkle the chopped cilantro evenly over the scramble, and serve immediately. This recipe serves 2.
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By AI Meal Planner
This recipe is ready in 20 minutes and features Large eggs, Chopped nopales (cactus), Cherry tomatoes, halved and other delicious ingredients. Contains 220 calories total.
Prep: Rinse the chopped nopales under cold water and pat dry with paper towels to remove any excess slime. Halve the cherry tomatoes. Chop the cilantro. Crack the eggs into a medium bowl and season with 1/4 tsp of the salt and half the pepper (reserve the rest). Whisk lightly until combined.
Prep: If your nopales were refrigerated or packed with slime, rinse them under cold water and pat dry with paper towels. Halve the cherry tomatoes. Crack the eggs into a bowl, add 1/4 tsp salt and a pinch of pepper, and beat lightly until combined.
Heat a nonstick or stainless-steel skillet over medium heat. Add 1 tablespoon avocado oil and swirl to coat the pan.
Blanch the nopales to reduce mucilage and any bitterness: bring a medium pot of water to a gentle boil, add a pinch of salt, then add the chopped nopales. Boil 4–6 minutes until they become bright green and slightly tender. Drain into a colander and immediately rinse under cold running water to stop cooking. Shake off excess water and pat dry.
Add the chopped nopales to the skillet in a single layer. Cook, stirring occasionally, for 4–6 minutes until the nopales have softened, most of the excess moisture has evaporated, and the edges begin to turn translucent. Season the nopales with the remaining 1/4 tsp salt while cooking.
Heat a 10–12 inch (25–30 cm) nonstick or well-seasoned skillet over medium heat. Add the avocado oil and swirl to coat the pan (about 20–30 seconds).
Add the halved cherry tomatoes to the skillet and cook for 1–2 minutes, just until they begin to soften but still hold shape. Taste and adjust seasoning with a pinch of salt or pepper if needed.
Add the blanched nopales to the skillet and spread into an even layer. Sauté 2–3 minutes, stirring occasionally, until any remaining moisture has mostly evaporated and the nopales develop a little color.
Reduce heat to medium-low. Pour the whisked eggs evenly over the nopales and tomatoes. Let the eggs sit undisturbed for about 20–30 seconds to start setting at the edges.
Add the halved cherry tomatoes to the pan and cook 1–2 minutes until they soften slightly but still hold shape.
Using a spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue folding and stirring gently until the eggs are softly set but still slightly creamy — about 1–2 minutes. Avoid overcooking; eggs will finish setting off the heat.
Give the beaten eggs a quick stir, then pour them over the nopales and tomatoes. Let the eggs set at the edges for 10–15 seconds, then use a spatula to gently push the eggs from the edges toward the center, forming soft curds. Continue to cook, folding occasionally, until eggs are just set but still moist — about 1–2 minutes more.
Season the scramble with the remaining 1/4 tsp salt and 1/4 tsp black pepper (adjust to taste). Remove from heat when eggs are cooked through but still tender.
Remove the skillet from the heat. Sprinkle the chopped cilantro and the remaining 1/4 tsp black pepper over the scramble, and give one gentle fold to distribute.
Serve immediately. This recipe makes 2 servings. Optional: serve with warm tortillas or toasted bread if desired (not included in ingredient list).
Transfer to plates, sprinkle the chopped cilantro evenly over the scramble, and serve immediately. This recipe serves 2.
Calories per Serving: 220
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