Sonoran Desert Brunch Omelet

• 1 lb. cactus paddles, cut into 1/2 inch slices
• 2 Tbsp. oil
• 1/2 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 8 eggs
• 1/4 cup milk
• 4 slices OSCAR MAYER Boiled Ham, chopped
• 1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

1. Cook cactus in boiling water 15 min.
2. or until tender; drain and pat dry.
3. Heat oil in large skillet on medium-high heat.
4. Add cactus, onions and garlic; cook and stir 5 min.
5. or until onions are crisp-tender.
6. Beat eggs and milk in large bowl with whisk until blended.
7. Stir in ham.
8. Add egg mixture to skillet; cook on medium heat 3 to 5 min.
9. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
10. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
11. Sprinkle with cheese.

cactus paddles, oil, onions, garlic, eggs, milk, ham, milk

Taken from www.kraftrecipes.com/recipes/sonoran-desert-brunch-omelet-155832.aspx (may not work)