In a pan on medium-low heat, cook the nopales from a vibrant green to an olive-green color. During the cooking process, nopales release a thick, water-like liquid that evaporates during the cooking process. In Spanish, it’s referred to as the “saliva” of the nopales.
Dice the onion and tomato. Add the ingredients to the pan once the nopales are almost fully cooked. Mix until fully incorporated. Sautee for an additional minute.
Once the onions are translucent, add the egg into the pan. Mix until fully incorporated.
Cook the egg thoroughly. Remove from heat.
Season with spices, herbs, and salsa per your preference. Serve hot and enjoy!
Serve with a side of low-fat milk and strawberries.