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Scrambled Eggs With Edible Cactus

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

  1. Toast nuts in a skillet over low heat until lightly browned, stirring often. Reserve.
  2. Spray nonstick pan with cooking spray. Stir in cactus.
  3. Toss gently over moderate heat until crisp-tender (about 4-5 minutes). Stir in chili-pepper.
  4. Blend eggs, adding salt to taste.
  5. Add eggs to cactus and chilies. Stir often until set.
  6. 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.