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Cactus paddles scrambled with eggs, onions, and serrano chiles for a nutritious Mexican breakfast. High in protein and fiber, this healthy dish supports diabetic-friendly and calorie deficit eating.
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Once hot, add the diced nopales and cook, stirring frequently, for 7–8 minutes until softened and most of their sticky liquid has evaporated.
Add the diced onion and serrano chile to the skillet with the nopales. Continue to sauté for 3–4 minutes, until the onions become translucent and the chiles fragrant.
Season the vegetables with the salt and black pepper. Stir to combine evenly, and cook for 1 more minute over medium-low heat.
Push the cooked vegetables to the sides of the skillet, add the remaining olive oil to the center, then pour in the beaten eggs. Allow the eggs to sit undisturbed for 30 seconds to begin setting.
Gently fold the eggs with the nopales mixture, using a spatula to scramble and incorporate everything together. Continue cooking for 2–3 minutes, stirring as needed, until the eggs are just cooked and still moist. Serve immediately.
