Cactus Omelet Recipes

SONORAN DESERT BRUNCH OMELET

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.

CACTUS OMELET

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.