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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rachel Potachel, adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta.
Servings: 5
3 eggs, separated
3 egg whites
¼ cup 1% low-fat milk
¼ teaspoon salt
2 tablespoons corn oil
For the Filling:
¾ cup nopales, chopped
2 tablespoons anaheim chilies, finely chopped
1 medium tomato, peeled and chopped
1 teaspoon dried cilantro
Steam nopales and anaheim chiles about 5 minutes or until tender. Beat 6 egg whites until stiff but not dry. In another bowl, beat 3 egg yolks until lemon-colored. Add the milk and salt to the beaten yolks and gently fold the yolks into the beaten egg whites. In a bowl, combine the nopal, green chiles, tomatoes, and seasonings. Cook filling in 1 tablespoon of oil for 2 to 3 minutes over medium high heat. In a skillet cook the eggs in 1 Tablespoon of oil until the top is dry. Spread the filling over half the omelet and fold the other half over the filling. Press to seal and cook until heated through but not dry. Divide into 5 portions and serve with salsa.