A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Scrambled Eggs With Cactus
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- #84722
Scrambled eggs with a hint of Mexicana
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons unsalted butter
2 tablespoons chopped white onion
1/2 cup jarred cactus strips, drained and rinsed
4 large eggs, beaten
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1 large tomato, sliced
2 tablespoons crumbled cotija cheese
directions
Melt the butter in a medium skillet over medium heat, and cook the onion and cactus strips until the onion is softened, about 3 minutes. (The cactus strips will retain their texture as they cook with the onion.)
Add the eggs and stir slowly to scramble. Cook until set, about 2 to 3 minutes, or to desired doneness. Season with salt and pepper. Serve with sliced tomato on the side and scatter cheese over all.
added by
Sugarbug
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 6, 2012
I don't normally get overly excited about scrambled eggs but this was just such a delicious change from your usual varieties. I did cut up the cactus a bit (not chopped, just not the long strands it came in). So good and so easy!