| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 268 | 18g | 6g | 12g |
| sugars | fibre | protein | salt |
| 5g | 3g | 16g | 0.82g |
The first time I discovered the recipe of Scrambled Eggs with Nopales was during my frequent trips to Japan, blending my love for hearty breakfasts with the clean, understated beauty of Japanese cuisine. There’s something innately satisfying about this meal – it’s humble, authentic, yet power-packed with flavors, making it an utterly magical experience.
The Magic of Nopales
The hero of the dish, Nopales, has a mild tangy taste, akin to green beans, that make it a delightful addition to any meal. In case you’re not familiar, nopales are paddles of prickly pear cactus, as regularly used in Mexican cooking as bell peppers are in American. The magic ingredient, aside from being incredibly tasty, also brings along several health benefits. It’s full of antioxidants, may aid blood sugar control, and could also reduce cholesterol levels.
Comfort Food with a Healthy Twist
The combination of buttery scrambled eggs, perfectly sautéed vegetables, and the unique Nopales gives this dish a wholesome heartiness. Adding the heat of serrano peppers, and the creaminess of queso fresco, embellishes this dish and lends it a delicious complexity. Traditional Mexican flavors married with my natural lean towards nourishing dishes, makes Scrambled Eggs with Nopales a frequently requested breakfast in my home.
Scrambled Eggs with Nopales also reminds me of the classic Tokyo Breakfast – a simple yet delectably seasoned egg dish served with fresh vegetables and a variety of Japanese pickles. Similarly, this dish pairs wonderfully with a side of avocado and tomato salad, adding a burst of fresh flavors.
In a nutshell, Scrambled Eggs with Nopales is not just a recipe for me. It’s a zesty journey, a memory of multiple cultures, and a testament of my love for food that’s packed with flavors and health. Give it a try, and I assure you, you’ll fall in love with it just like I did.
What You’ll Need
- 10 large eggs
- 1/2 cup of milk
- 2 tablespoons of unsalted butter
- 1 cup of nopales (cactus paddles), diced
- 1/2 cup of red onion, finely chopped
- 1 large tomato, chopped
- 1 serrano pepper, finely chopped (optional)
- 1/2 cup of fresh cilantro, chopped
- 1 cup of queso fresco (or feta cheese), crumbled
- Salt and pepper to taste
- Avocado slices and warm tortillas for serving (optional)
Method
Step One
Begin by cracking the 10 large eggs into a bowl, add the 1/2 cup of milk, a pinch of salt, and a dash of pepper. Whisk until the mixture is well combined and set aside.
Step Two
Heat the 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, add the 1 cup of diced nopales and sauté until they start to soften, about 5-7 minutes.
Step Three
Add the 1/2 cup of finely chopped red onion to the skillet and continue to sauté for another 2-3 minutes, until the onions are translucent and the nopales are tender.
Step Four
Stir in the chopped large tomato and the finely chopped serrano pepper, if using. Allow the mixture to cook for another 2-3 minutes, until the tomatoes are soft. Add the chopped fresh cilantro.
Step Five
Reduce the heat to low and pour in the beaten eggs and milk mixture. Stir gently and consistently, making sure all the ingredients are well incorporated. Let the eggs cook until almost set but still slightly runny in places.
Step Six
Sprinkle the crumbled queso fresco or feta cheese over the top of the cooked eggs. Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese is soft and the eggs are fully set.
Step Seven
Season the scrambled eggs with additional salt and pepper to taste, if necessary.
Step Eight
Serve the scrambled eggs hot, garnished with additional fresh cilantro, if you like. Optionally, you can serve with avocado slices and warm tortillas on the side.
