SONORAN DESERT BRUNCH OMELET

Sonoran Desert Brunch Omelet image

Got a brunch crowd at your hacienda? Serve them this Sonoran Desert-style omelet, made with fresh, tender cactus leaves, ham and Cheddar cheese.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield 8 servings

Number Of Ingredients 8

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Ingredients

1 lb. cactus paddles, cut into 1/2 inch slices
2 Tbsp. oil
1/2 cup finely chopped onions
2 cloves garlic, minced
8 eggs
1/4 cup milk
4 slices OSCAR MAYER Boiled Ham, chopped
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

Steps:

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.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g