Spring onion and Pancetta omelette recipe

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serves: 1
Skill: easy
Cost: cheap
Prep: 05 min
Cooking: 10 min

Nutrition per portion

Calories 866 kCal 43%
Fat 75.9g 108%
  -  Saturates 34g 170%
Carbohydrates 1.1g 43%
  -  of which Sugars 1g 1%
Protein 44.9g 90%
Salt 4.39g 73%
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  • Triple tested: You can’t beat a tasty omelette for quick, filling comfort food, so say goodbye to ready-meals and go for eggs instead! Brought to you by Essentials magazine, this spring onion and pancetta omelette has a deliciously light flavour so ideal for hot summer days when you want something filling you don’t need to sweat over!


    • 3 medium organic free-range eggs, beaten
    • Large knob of butter
    • 1⁄2tbsp olive oil
    • 70g cubetti di pancetta
    • Spring onions, sliced
    • 50g Gruyere cheese, grated


    • Season the eggs well; melt the butter with the oil in a 20cm non-stick pan over a medium-high heat. Swirl around the pan, increase heat, then pour in the eggs.

    • Swirl around the pan, then leave for a few secs so the eggs begin to set. Using a fork, pull the mix into the middle from the edge, so that raw egg runs into gaps.

    • Continue until the base is almost set (the top will still seem a bit runny). Either fold and serve at this stage for a plain omelette, or add your filling ingredients.

    • Fry the pancetta for a few mins, until it releases some fat. Add some spring onions and fry for a couple of mins. When the omelette is ready, spoon in the pancetta and spring onions, then scatter over Gruyère

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