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Cactus Scrambled Eggs
Yield: 6 servings
1 (8 ounce) can nopalitos, drained and rinsed
1 tablespoon chopped onion
2 tablespoons butter or margarine
8 large eggs
1/3 cup milk
1/4 teaspoon salt
Dash of pepper
In a 10-inch skillet, cook cactus pieces and onion in the butter until the onion is tender but not brown.
In a bowl, beat the eggs, milk, salt and pepper with a fork. Pour the egg mixture over the cactus pieces and onion in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet. Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist. Serve hot.
