Aztec Indian Omelette
Elevate your breakfast game with the vibrant and flavor-packed Aztec Indian Omelette! This hearty fusion recipe combines the earthy richness of black beans, the zesty heat of jalapeños, and the smoky aroma of cumin, all tucked into a fluffy, golden omelette. Topped with creamy avocado slices, crumbled queso fresco, fresh cilantro, and a squeeze of bright lime, it’s a harmonious blend of bold Mexican-inspired flavors. Perfectly balanced and protein-packed, this dish is as nutritious as it is delicious, making it an ideal way to start your day or enjoy a quick weeknight meal. Whether you’re craving a southwestern twist or looking for a healthy, satisfying meal, this colorful omelette is sure to impress your taste buds!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Red onion, finely chopped
- 1 piece Jalapeño, seeded and minced
- 2 cloves Garlic, minced
- 0.5 cup Cooked black beans
- 0.5 cup Cherry tomatoes, quartered
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh cilantro, chopped
- 0.25 cup Queso fresco or feta cheese, crumbled
- 1 piece Fresh avocado, sliced
- 1 piece Lime wedge
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the red onion and sauté for 2-3 minutes until softened.
Stir in the jalapeño and garlic, cooking for another 1-2 minutes until fragrant.
Add the black beans, cherry tomatoes, and ground cumin to the skillet. Cook for 3-4 minutes, stirring occasionally, until the mixture is warmed through and flavors are well blended. Remove the mixture from the skillet and set aside.
Reduce the heat to medium-low. Wipe the skillet clean, then pour in the egg mixture. Tilt the skillet to evenly distribute the eggs.
Allow the eggs to cook undisturbed for 2-3 minutes until the edges begin to set. Use a spatula to lift the edges and allow any uncooked egg to run underneath.
Once the eggs are mostly set but still slightly runny on top, spoon the black bean and vegetable mixture onto one half of the omelette. Sprinkle fresh cilantro and crumbled queso fresco over the filling.
Carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the cheese begins to melt and the omelette is fully cooked.
Slide the omelette onto a plate. Garnish with avocado slices and serve with a lime wedge on the side.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 5.1 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 481 mg | 37% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
