Nopales (prickly pear cactus) is native to Mexico and famous for its health benefits including its high potassium content. Look for the cactus paddles already cleaned of their thorns at your local Latino grocer.
- 6 large eggs or 1 ½ cups liquid eggs
- 1 teaspoon salt free lemon pepper seasoning
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1/4 cup diced red bell pepper
- 1 seeded and diced jalapeño
- 1/2 teaspoon cumin powder
- 1-2 nopales pads, cleaned and diced
- 1-2 small epazote leaves, chopped
- Pepper to taste
- Optional: 1-2 teaspoons low or no salt sazón, ¼ teaspoon salt, or hot sauce
- In a medium bowl, mix eggs with lemon pepper seasoning. Set aside.
- Heat a medium size skillet on medium heat. Add oil to the skillet.
- When oil is hot, add onion, red pepper, jalapeños and cumin and stir fry about 2 minutes or until the ingredients soften.
- Add nopales and epazote leaves to the skillet and stir. Cook 3 minutes.
- Turn heat down to low. Add the egg mixture to the skillet and continue stirring until eggs are almost cooked. Turn off heat for final minute of cooking.
- If desired, season with sazón, salt, or hot sauce.
- Wrap up this recipe in a corn tortilla for breakfast any time of day!
- Sprinkle a tablespoon or two of queso cotija on top before serving.
- Make it a meal by pairing it with beans or frijoles.
Nutrition facts panel for the nopales scramble