YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Grilled Cactus and Onions
A vibrant twist on a classic breakfast, featuring fluffy scrambled eggs mixed with char-grilled cactus paddles and caramelized onions, then finished with tender slices of grilled chicken breast. This dish delivers a satisfying balance of protein and flavor with a mildly tangy and savory profile perfect for fueling your morning.
INGREDIENTS
3 large eggs (approx. 150g total)
2 ounces grilled chicken breast (approx. 56g)
100 grams cactus pads
50 grams grilled onions
PREPARATION
Preheat a grill or grill pan over medium heat.
Rinse and pat dry the cactus pads. Cut them into strips and lightly brush with a small amount of olive oil (if desired) and a pinch of salt.
Slice the onions into thick rings.
Grill the cactus strips and onion rings for about 3-4 minutes per side until tender and slightly charred. Set aside.
Grill the chicken breast until fully cooked, about 4-5 minutes per side. Once cooked, slice into thin strips.
In a bowl, crack the eggs and whisk until smooth. Season with a pinch of salt and pepper.
Heat a non-stick skillet over medium-low heat and add the grilled cactus and onions. Pour in the eggs and gently scramble, allowing the flavors to blend.
Once the eggs are softly set, plate them and top with the sliced grilled chicken breast.
Serve immediately and enjoy your protein-packed breakfast.