• 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 ExchangeFruit: 0; Vegetables: 0; Meat: 1; Milk: 0; Fat: 1; Carbs: 0; Other: 0Diabetic 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.


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