nachomelette, the most addictive breakfast yet


I’ll fess up now and quash some of your gastronomy dreams by advising there are NO nachos in this omelette. So you’re wondering why the misnomer?  . . . Well, I have to tell a little story for you to understand how this dish and its name were born. . . .

Not too long ago, we moved house – my, was that painful! Mid-move, when half our things were in the new apartment and the other half unidentifiable in their state of semi-packing, I had to prepare a lunch with the last few things in the fridge. There just happened to be ingredients with a certain Mexican slant to them. A little bit of imagination and luck and this brekkie-for-lunch was born.

Wait, what, an omelette for lunch? Why the hell not?! It was so bloody good, I made it again that same day and we now eat it at least 3 times a week. And when you find for yourself just how scrumptulescent this eggy delight is, you will probably do what I did and call out NACHOOOOOOOO!!!! a la Jack Black. Creamy, cheesy, tangy, sweet and peppery, this omelette bursts with more-ish flavours that you just have to surrender fully to. It ravishes your taste buds, rubs every inside corner of a hungry belly and keeps you well-fuelled till late lunch.
I’m waxing lyrical. I’ll stop and get on with the recipe then.

Nachomelette – serves 2

This recipe is Bantingfriendly and will also suit those on a Paleo diet that allows dairy.
The quantity of jalapeños is a personal preferences so adjust accordingly noting that the pickled versions seldom have any heat.

You will need

  • 50g unsalted butter (or olive oil)
  • ½ medium Spanish/red onion, sliced
  • 6 baby/ cherry/ grape tomatoes (I used perinos) cut in half
  • 1 Tablespoon pickled jalapeños, chopped
  • 4 large free-range eggs
  • 4-5 small slices Colby/Gouda cheese
  • ½ teaspoon ground cumin seeds (the cumin is important as this dish loses its unique flavour without it)
  • 1 Tablespoon coriander leaves, chopped finely
  • salt and cracked black pepper, to taste

To serve

  • ½ avocado pear, cut into two wedges
  • 2 Tablespoons sour cream

Nachomelette Ingredients

How to

  1. Melt butter in a large, heavy bottomed skillet/ frying pan. Add onion before the butter turns brown and sauté for a few minutes.
  2. Once the onions are golden and starting to caramelise, add the tomatoes, cut-side down and allow to shrivel slightly.
  3. Stir in the jalapeños and then break eggs directly into the pan. Gently pierce the yolks without disturbing the base.
  4. Sprinkle the top of the eggs with cumin.
  5. Add salt and pepper to taste followed by the cheese slices then coriander. Cover the pan with the lid and reduce the heat.
  6. Allow the eggs to set and the cheese to melt (approx. 2 minutes). The edges will start to bubble.
  7. Slide omelette and fold over.
    Cut in half and serve with a dollop of sour cream and an avocado wedge. I like my avocado with a twist of lime.

I don’t eat it and I don’t find the omelette needs any but you might like this with a slice of hot, buttered toast. My personal favourite is a side of tender, buttered asparagus spears.


What’s your go-to, fail-safe brekkie that always satisfies?
And do you think you’d give the nachomelette a go?

nachomelette, the most addictive breakfast yet

13 thoughts on “nachomelette, the most addictive breakfast yet

  1. pearl jolly/pretty mayhem says:

    That’s so funny, I actually made something similar for lunch yesterday. Except it didn’t look quite as delicious as yours. Also I love how cheesy yours look too, yum!


    1. How curious pearl jolly/pretty mayhem. We must both have great taste 🙂
      I certainly don’t skimp on the cheese with this dish and one with a good melt is best. I’m sure yours was just as tasty.
      Thanks so much for visiting and leaving a comment x


  2. wow. Nachos is our favourite food here, I think I HAVE to try this! (Must remember to buy an egg flip first, I threw mine out, forgot, then tried to make pancakes. Didn’t work.)


    1. Thanks for dropping by Amy. I had to look up what an egg flip was 🙂 We call them spatulas here 🙂
      I happen to have a great frying pan so the nachomelette slides out pretty easily even without help. But yeah, spatulas/egg flips are advisable. Happy cooking, Amy! Hope you enjoy this as much as we do x


  3. That looks divine! I add my traditional chicken curry powder into everything (part laziness!) but just cumin sounds lovely. I could live on eggs for all three meals! 🙂


    1. Chicken curry powder sounds wonderful. I’m all for a reliable hack for days when I’m feeling about as energetic as a wet sponge.
      And you’re a woman after my own heart, Madhu.
      Anda bhurji, frittata, oeufs en cocotte, onsen tamago, tortilla española, kuku-ye-sabzi . . . . . . we could play around the world in 80 eggs 🙂

      Liked by 1 person

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