Comida Kraft
Recipe Box

Sonoran Desert Brunch Omelet

Prep Time
Total Time

8 servings

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

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What You Need

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Make It

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  • 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.

Special Extra

Top with chopped jalapeno peppers or salsa.


Prepare using KRAFT Shredded Cheddar & Monterey Jack Cheeses.

How to Clean Cactus Paddles

Wear heavy rubber gloves or use tongs to hold cactus paddles. Carefully place on cutting board. Using sharp knife, scrape spines (thorns), running your knife from back to front until completely clean. Turn and repeat on other side. Trim off around edge of paddle; rinse.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 170
Total fat 12g
Saturated fat 4g
Cholesterol 200mg
Sodium 360mg
Carbohydrate 4g
Dietary fiber 2g
Sugars 2g
Protein 13g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 35 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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