I have to admit, this is a very exciting time of year for me. It’s not too hot, things are green, the spring veggies are growing really well, and now the new cactus pads (nopales) are perfect to harvest and prepare. With any luck, I’ll be able to harvest nopales for the next couple weeks. I decided to do a taco recipe with some of my most recent harvest, and the remainder I put it in one of my new Pickl-It containers. I’ll use the “Pickl-It” nopales much like I would fresh.
- 2 TBSP butter
- 1 cup prepared nopales*
- 1 tsp granulated garlic powder (or use fresh garlic)
- 1 tsp granulated onion powder (or use fresh garlic)
- Pinch cayenne
- 1/2 tsp dried oregano (optional)
- 5 eggs
- 1/4 cup grated Parmesan
- Smoked paprika
- You're going to be making a frittata (flat omlet), so choose a skillet that would be good for that.
- Melt butter in a skillet and add nopales. Saute for a minute, then add the next five ingredients (seasonings).
- While that's cooking, scramble the eggs with salt and pepper. Add the parmesan to the eggs.
- Lower the heat on the skillet. Carefully pour the eggs and cheese around the nopales. Cover the skillet.
- After the frittata has cooked a couple minutes, sprinkle the top of it with smoked paprika and replace the lid. Cook until the top surface is set.
- Cut into strips and serve on tortillas, with salsa or pico de gallo, cilantro, and shredded cheese.
- Other additions to the fritatta could be: bacon, potato, or pinto beans.
- *For nopales preparation information, click here.