Ingredients:

  • 1 pound (450g) fresh nopalitos (cactus pads), cleaned and diced
  • 1/2 medium white onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 4 large eggs
  • 2 tablespoons milk or water (optional, for fluffier eggs)
  • 1 medium tomato, diced
  • 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
  • 2 tablespoons chopped cilantro, for garnish
  • 1 tablespoon vegetable oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add the diced nopalitos and cook until tender, stirring occasionally. Season with oregano, salt, and pepper. Nopalitos should be slightly translucent and softened.
  2. In a bowl, whisk together the eggs, milk (if using), salt, and pepper.
  3. Add diced tomato and jalapeño to the cooked nopalitos. Cook for another 2-3 minutes until softened.
  4. Pour the egg mixture over the nopalitos in the skillet. Cook, stirring gently, until the eggs are set but still slightly moist. Eggs should be cooked through but not dry.
  5. Garnish with chopped cilantro and serve immediately.