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 Banting–friendly 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
- ½ avocado pear, cut into two wedges
- 2 Tablespoons sour cream
- Melt butter in a large, heavy bottomed skillet/ frying pan. Add onion before the butter turns brown and sauté for a few minutes.
- Once the onions are golden and starting to caramelise, add the tomatoes, cut-side down and allow to shrivel slightly.
- Stir in the jalapeños and then break eggs directly into the pan. Gently pierce the yolks without disturbing the base.
- Sprinkle the top of the eggs with cumin.
- Add salt and pepper to taste followed by the cheese slices then coriander. Cover the pan with the lid and reduce the heat.
- Allow the eggs to set and the cheese to melt (approx. 2 minutes). The edges will start to bubble.
- 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?