By Raquel Partida
HUEVO Y NOPALES EN SALSA ROJA
13 steps
Prep:5minCook:25min
With two minor tweaks, this nutritious recipe has more protein and less fat than the original! The trick is using egg whites in lieu of 2 eggs to make this traditional Mexican breakfast a higher volume, lower calorie option. This recipe is so low calorie you have room for some queso fresco and/or tortillas!
Updated at: Thu, 17 Aug 2023 06:37:05 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories352.7 kcal (18%)
Total Fat14.5 g (21%)
Carbs23.9 g (9%)
Sugars9.7 g (11%)
Protein29.7 g (59%)
Sodium1388.3 mg (69%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
1. Makes 3 servings of nopales: Add 18 oz nopales, 1/4 white onion, 3 garlic cloves, tomatillo peels, and 1 tbsp salt to a pan.
Step 2
2. Cook for 10-13 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color.
Step 3
3. Remove the onion, garlic, and peels. Rinse the nopales under cold water until there is no “baba.” Put to the side.
Step 4
4. Boil the tomatoes, 1/4 onion, garlic cloves, and jalapeños for 10 minutes or until the tomatoes have blistered.
Step 5
5. Mix all the boiled vegetables with a handful of cilantro and chicken bouillon to taste.
Step 6
6. Chop the remainder of the onion.
Step 7
7. Grease a pan with avocado oil spray and cook the onions for 3 minutes.
Step 8
8. Add in the nopales and mix well.
Step 9
9. Bring the heat down to the lowest setting and add the salsa. Cook for 10 minutes.
Step 10
10. While that is simmering, mix 3/4 c egg whites and 1 egg with salt and pepper.
Step 11
11. Grease a pan and cook until you have your desired consistency.
Step 12
12. Add the eggs to the salsa and combine well.
Step 13
13. Serve with your choice of sides and toppings. I added 3 corn tortillas! You can also top with queso fresco and crema.
Notes
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