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