Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium white onion, chopped (about 1/2 cup)
  • 1 jalapeño, seeded and finely chopped (optional)
  • 2 medium tomatoes, chopped (about 1 cup)
  • 1 cup cooked nopalitos, diced (about 200g) (fresh, jarred, or canned)
  • 4 large eggs
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped (optional)
  • Queso fresco, crumbled (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and jalapeño (if using) and sauté until softened and translucent, about 5 minutes.
  2. Add chopped tomatoes and cooked nopalitos to the skillet. Cook, stirring occasionally, until the tomatoes have softened and released some of their juices, about 5 minutes.
  3. In a separate bowl, whisk together eggs with a pinch of salt and pepper.
  4. Pour the whisked eggs into the skillet with the nopalito mixture. Gently scramble the eggs, stirring occasionally, until they are cooked to your desired consistency. Be careful not to overcook.
  5. Season with salt and pepper to taste. Garnish with fresh cilantro and crumbled queso fresco (if using). Serve immediately. This nopalitos recipe is easy and delicious!