1.Place ringer pepper in the stove and sear for a couple of minutes on every side to darken skin. Place in a little paper sack and crease over the top; let stand for 5 minutes.
2.Rub off skin from the peppers. Cut open, uproot seeds, and hack.
3.Spray a medium skillet with nonstick cooking splash.
4.Add onions and cook over medium warmth for 10 minutes or until delicate.
5.Stir in chime pepper and nopales and cook for 5 minutes more.
6.Add tomato and bean stew powder and expel from warmth.
7.In a medium dish, beat egg whites, entire eggs, and salt. Add to skillet; mix and cook for 5 minutes or until eggs are cooked through.
8.Top with cheddar and salsa. Serve promptly with warm tortillas.
1 medium bell pepper Nonstick cooking spray
1 cup chopped onion
½ cup cleaned and chopped fresh nopales
½ cup chopped tomato
½ teaspoon chili powder 6 egg whites
2 whole eggs
¼ teaspoon salt
8 (6-inch) corn tortillas, warmed*
¼ cup shredded, reduced fat Cheddar and Monterey Jack (Mexican blend) cheeses
½ cup salsa
Eggs with Nopales
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