Scrambled Eggs with Nopales

Name: Scrambled Eggs with Nopales
Yield: 3 servings
Cuisine: American
Ingredients: 2 tablespoons pine nuts (pignolia); 2 tablespoons pine nuts (pignolia); 2 tablespoons butter; ¼ pound nopales, de-prickered, rinsed, cut in ¼-inch squares (see Preparation); 2 tablespoons peeled and diced medium-hot green chili-pepper (see to peel chili-peppers); 2 tablespoons peeled and diced medium-hot green chili-pepper (see to peel chili-peppers); 7 eggs; Salt and pepper; Salt and pepper

Preparation info

3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For a change from unadorned Sunday brunch eggs, try this quick-to-prepare, pleasantly different variation along with a little ham and ripe tomatoes.

Ingredients

2 tablespoons pine nuts (pignolia)
2 tablespoons butter
¼

Australian
Americas
Oceania
Mexico
Australia
United States
Spring
Brunch
South America
Gluten-free
Vegetarian
Central America

Method

Toast nuts in a skillet over low heat until lightly browned, stirring often; reserve.
Melt 1 tablespoon butter in the skillet and stir in cactus; toss gently over moderate heat until crisp-tender—about 4–5 minutes. Stir in chili-pepper.
Blend eggs, adding