Working carefully not to prick your fingers, peel the thorns from the nopale using a pearing knife or potato peeler. Cut the stem end of the pad if it is rough and woody, so that there is just tender nopale pad left. Rinse briefly then cut into strips and then into cubes, about 1/2 inch or so. You now have "nopalitos."

In a saucepan cook the nopalitos with enough water to cover, along with the smashed garlic, long enough for the garlic and nopalitos to become tender, maybe 10 minutes.

Strain and rinse once with cold water. With your fingers, pick out the garlic, smash with your fingers or mince with a knife and add back into the nopalitos. This will add extra yummy flavor when you cook the nopalitos with the eggs.

In a medium egg pan, heat the oil and sautee the onions and the nopalitos-garlic until the onions become tender. Add the eggs and scramble as you would with any scrambled egg & vegetable dish.

Taste for salt & pepper, toss in the green garnish at the last minute, and serve with your favorite salsa, sliced avocado (optional) and tortillas.