Bring a large pot of water to a boil and add cactus, salt, and baking soda.
Reduce heat and simmer, uncovered, for 20 minutes or until cactus is crisp-tender.
Rinse under cold water and drain.
Heat a large skillet over medium heat and spray with cooking spray.
Sauté cactus, tomato, onions, and jalapeno chili for 3-4 minutes.
In a small bowl, beat eggs, egg whites, and milk until slightly foamy.
Pour into skillet and cook, stirring occasionally, until cooked.
Season with salt and pepper.
Divide among tortillas and serve.
Cactus can be fresh or canned; if you used canned, you can skip the cooking part. Poblano chilies or sweet bell peppers can be substituted for the cactus. Nutritional Information: Per Serving— Calories: 179 Carbohydrates: 18.7g Protein: 12.7g Ch
This recipe has been added to the following public cookbooks:
Diabetes Cookbook,
dLife Recipes
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