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.