Nopal Omelet

Adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Steam nopales and anaheim chiles about 5 minutes or until tender.
  • Beat 6 egg whites until stiff but not dry.
  • In another bowl, beat 3 egg yolks until lemon-colored.
  • Add the milk and salt to the beaten yolks and gently fold the yolks into the beaten egg whites.
  • In a bowl, combine the nopal, green chiles, tomatoes, and seasonings.
  • Cook filling in 1 Tablespoon of oil for 2-3 minutes over medium high heat.
  • In a skillet cook the eggs in 1 Tablespoon of oil until the top is dry.
  • Spread the filling over half the omelet and fold the other half over the filling.
  • Press to seal and cook until heated through but not dry.
  • Divide into 5 portions and serve with salsa.
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RECIPE MADE WITH LOVE BY

@Rachel Potachel
Contributor
@Rachel Potachel
Contributor
"Adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta."
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  1. Rachel Potachel
    Adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta.
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