See how I used the AccuCore Stainless Steel 3-quart Sauté Pan and Unison Non-stick 10″ Omelet Pan for My Set, My Pico de Gallo Cactus Breakfast Burrito.
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Whenever I get my hands on a quality kitchen tool, I must spread the word. Cooking in my kitchen has been simplified as soon as I began cooking with Calphalon’s AccuCore Stainless Steel 3-quart Sauté Pan and Unison Non-stick 10″ Omelet Pan. Heat is distributed evenly on the surface, making sautéing, browning, searing, and deglazing a cinch even against the most delicate foods. There was no sticking and clean-up was easy!
Ingredients
- 2 cups water
- 1 cup fresh cactus, sliced into 1/2? pieces
- 1 teaspoon garlic salt
- 1 tablespoon canola oil
- 1/4 cup onion, chopped
- 1/2 jalapeño pepper, chopped
- 1/3 cup, tomato, chopped
- 6 eggs, beaten
- 4 flour tortillas
Instructions
- on a medium stainless steel pan, place water, cactus and garlic salt. Cover and cook over medium heat until cactus pieces become tender and darken in color, approximately 7 minutes. Let cool and drain. Discard water.
- On a separate omelette pan, heat canola oil over low to medium heat. Add cooked cactus pieces, onion, jalapeño pepper and chopped tomato. Carefully pour beaten eggs over vegetables and gently stir with wooden spoon until eggs are set. Wrap in a large, warm flour tortilla and enjoy.
Check out how quick I made a Pico de Gallo Cactus Breakfast Burrito in my feature for Relish Magazine and visit the Calphalon site to start mixing and matching the set that is perfect for you!
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
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