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!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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

Directions

Step 1

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.

Step 2

Heat the olive oil in a non-stick skillet over medium heat.

Step 3

Add the red onion and sauté for 2-3 minutes until softened.

Step 4

Stir in the jalapeño and garlic, cooking for another 1-2 minutes until fragrant.

Step 5

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.

Step 6

Reduce the heat to medium-low. Wipe the skillet clean, then pour in the egg mixture. Tilt the skillet to evenly distribute the eggs.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Slide the omelette onto a plate. Garnish with avocado slices and serve with a lime wedge on the side.

Nutrition Facts

Serving size	258.5 grams (258.5g)

Amount per serving	% Daily Value*
Calories	434

Total Fat 35.00g	45%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 0.00g
Cholesterol 43mg	14%
Sodium 386mg	17%
Total Carbohydrate 20.10g	7%
Dietary Fiber 10.90g	39%
Total Sugars 5.10g
Protein 14.80g	30%

Vitamin D 13IU	65%
Calcium 481mg	37%
Iron 2mg	13%
Potassium 908mg	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.

Source of Calories

Fat: 69.3%

Protein: 13.0%

Carbs: 17.7%