1 cactus pad
2 tablespoons butter
Salt and pepper, to taste
1/2 cup shredded Monterey Jack Cheese
Cut out eyes of cactus pad, then cut into 1/2-inch cubes. In saucepan, cover with water. Boil 10 minutes or until tender. Drain.
In sauté pan, melt butter. In small bowl, beat eggs lightly. Stir salt and pepper into eggs. Pour into pan, cooking until set. (Do not stir.)
Flip omelet and sprinkle with cheese and cubed cactus. Fold omelet in half. Cook until cheese is melted. Serve immediately.
Serve with Red Chile Sauce, if desired.
Source: Frieda’s Inc.