Nopal Breakfast

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This is my fifth recipe using Nopal, the prickly cactus plant. In previous recipes I used it for soup, salad, grilled vegetable, beverage and now breakfast. If this were a blog on medicinal food, I could provide you a list of health benefits for metabolic, cardiovascular and digestive disorders. Let’s stick to good food and a healthy breakfast – let’s get started.

Ingredients

Serves 4

½ lb nopal, cut in ¼ cubes

½ lb potato, russet or white potatoes, peeled and cut in ¼ cubes

1 cup onion, chopped

⅓ cup cilantro, chopped

1 tablespoon olive oil

1 tablespoon butter

4 tablespoons milk

5 – 6 eggs

¼ teaspoon salt

¼ teaspoon pepper

Prepare Nopal

Nopal paddles, aka cactus, are usually sold trimmed of spines but you may want to remove the nodes using a knife followed by a good rinse in water. Cut the paddles into ¼ inch cubes. Place the nopales and ½ teaspoon of salt in a 2 quart sauce pan, cover with water and simmer for 5 minutes or until al dente. Drain, rinse and set aside.

Prepare Potato

Boil 2 quarts of salted water, add potatoes and cook 4 minutes until just a bit tender, drain, cool and pat dry.

Scrambled eggs

Beat eggs, milk, salt and pepper in a bowl until blended. Heat a nonstick skillet over medium-low heat, add the olive oil and heat it for a minute then add the onion and saute them for 4 minutes. Add the butter and when the butter bubbles pour in the eggs. Without stirring allow them to begin to set. With a spatula, gently push one edge into the center of the pan, while tilting the pan to allow the liquid egg to flow underneath. Repeat other edges, until eggs are still slightly wet. Add and gently mix the nopal, potato and cilantro; turn heat very low and continue to gently stir until the egg is slightly firm. Adjust for salt and pepper.