Cactus Omelet Recipes

CAJUN OMELET

Cajun Omelet image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 8

Ingredients

3 eggs
2 to 3 links pre-cooked sausages, sliced
1/2 green pepper, chopped
2 slices chopped onions
3 slices chopped tomatoes
1 tablespoon chicken Cajun spice
2 slices mozzarella cheese
Home fries, optional

Steps:

In a bowl, mix eggs. Then add sausage, peppers, onions, tomatoes, and Cajun spice.
In a large frying pan, heat oil over medium high heat. Pour mixture into pan. Flip over when browned. Then add mozzarella cheese. Fold when finished.
Serve with a side of home fries, if desired.
Recipe can be expanded.

SONORAN DESERT BRUNCH OMELET

Sonoran Desert Brunch Omelet image

Got a brunch crowd at your hacienda? Serve them this Sonoran Desert-style omelet, made with fresh, tender cactus leaves, ham and Cheddar cheese.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 lb. cactus paddles, cut into 1/2 inch slices
2 Tbsp. oil
1/2 cup finely chopped onions
2 cloves garlic, minced
8 eggs
1/4 cup milk
4 slices OSCAR MAYER Boiled Ham, chopped
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

Steps:

Cook cactus in boiling water 15 min. or until tender; drain and pat dry. Heat oil in large skillet on medium-high heat. Add cactus, onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
Beat eggs and milk in large bowl with whisk until blended. Stir in ham. Add egg mixture to skillet; cook on medium heat 3 to 5 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Sprinkle with cheese.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

CACTUS OMELET

Cactus Omelet image

Number Of Ingredients 9

Ingredients

1 cup jarred cactus strips, drained and rinsed
1/2 tablespoon vegetable oil or olive oil
1/2 cup finely chopped onion
1 to 2 jalapeño pepper, seeded, veins removed, and minced
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
8 large eggs, beaten
1 cup shredded Oaxaca or Monterey Jack cheese

Steps:

1. Cut the cactus strips into 1/4-inch dice and set aside. In a medium nonstick skillet, heat the oil and cook the onion until translucent, about 3 minutes. Add the jalapeño and reserved diced cactus. Season with salt and pepper. Reserve in the pan off heat. 2. In a large (12-inch) nonstick skillet, melt the butter until it sizzles. Swirl the pan to distribute the butter. Pour in the beaten eggs. Cook about 30 seconds, then use a fork to lift and push the edges of the eggs toward the center, tipping the pan to allow the uncooked eggs to run to the edges and under the cooked eggs. Cook until the surface is nearly set, about 3 minutes. 3. Spoon the cactus filling over half of the eggs. Add the cheese. Using a large spatula, fold in half and cook about 30 seconds, or to desired doneness. Invert onto a plate, cut into quarters, and serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SOUTHWESTERN CACTUS OMELETTE RECIPE

Southwestern Cactus Omelette Recipe image

Provided by á-174942

Number Of Ingredients 4

Ingredients

3 eggs
1/4 cup napolitos (cactus)
1/4 cup Monterrey Jack cheese
1/4 cup chunky salsa

Steps:

Scramble 3 eggs in a bowl. Pour into 8-inch omlette pan. Cook on high heat, continually stirring until bottom starts to set. Remove from heat. Put under broiler until eggs are no longer runny. Add napolitos, salsa and cheese. Return to broiler until cheese is melted. Fold in half and serve. This recipe yields 1 serving.

CACTUS OMELET

Cactus Omelet image

Number Of Ingredients 9

Ingredients

1 cup jarred cactus strips, drained and rinsed
1/2 tablespoon vegetable oil or olive oil
1/2 cup finely chopped onion
1 to 2 jalapeño pepper, seeded, veins removed, and minced
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
8 large eggs, beaten
1 cup shredded Oaxaca or Monterey Jack cheese

Steps:

1. Cut the cactus strips into 1/4-inch dice and set aside. In a medium nonstick skillet, heat the oil and cook the onion until translucent, about 3 minutes. Add the jalapeño and reserved diced cactus. Season with salt and pepper. Reserve in the pan off heat. 2. In a large (12-inch) nonstick skillet, melt the butter until it sizzles. Swirl the pan to distribute the butter. Pour in the beaten eggs. Cook about 30 seconds, then use a fork to lift and push the edges of the eggs toward the center, tipping the pan to allow the uncooked eggs to run to the edges and under the cooked eggs. Cook until the surface is nearly set, about 3 minutes. 3. Spoon the cactus filling over half of the eggs. Add the cheese. Using a large spatula, fold in half and cook about 30 seconds, or to desired doneness. Invert onto a plate, cut into quarters, and serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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