Got a brunch crowd at your hacienda? Serve them this Sonoran Desert-style omelet, made with fresh, tender cactus leaves, ham and Cheddar cheese.
What You Need
Original recipe yields 8 servings
1 lb. cactus paddle s, cut into 1/2 inch slices
2 Tbsp. oil
1/2 cup finely chopped onion s
2 cloves garlic, minced
8 egg s
1/4 cup milk
4 slices OSCAR MAYER Boiled Ham, chopped
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.