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Pancetta, Ham & Herb Omelette

Pancetta-Ham-&-Herb-Omelette

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Prep Time: 30 min • Servings: 2

INGREDIENTS:

175 g
Mastro® Pancetta Cube-etti
1/2
small onion, finely diced
1/2
small red pepper, diced
1/2
small yellow pepper, diced
50 g
mushrooms, sliced
50 g
Mastro® Prosciutto Cotto diced in 3/8" cubes
4
asparagus spears, blanched and sliced
1/3 cup
cherry tomatoes, cut in halves
2 tbsp
butter
6
eggs
Salt (optional)
Pinch ground white pepper
2 tbsp
chives, freshly chopped
2 tbsp
parsley, freshly chopped
2 tbsp
basil, freshly chopped

DIRECTIONS:

  1. Render the Pancetta in a frying pan at moderate heat. Add onions, peppers and mushrooms. Keep cooking till the peppers are soft. Add Prosciutto Cotto and asparagus. Cook until the Prosciutto Cotto and asparagus are hot. Add tomatoes and gently stir the mixture. Keep the mixture hot.
  2. In a non-stick frying pan heat up the butter over moderate heat. Break 3 eggs into a small mixing bowl and beat them well with a whisk. Add pepper and all the fresh chopped herbs.
  3. Pour the liquid eggs into the frying pan and with a wooden spoon stir gently. Cook the eggs to your liking. Form an omelette and transfer it onto a pre-heated plate. With a knife cut the top of the omelette lengthwise and approximately omelette and transfer it onto a pre-heated plate. With a knife cut the top of the omelette lengthwise and approximately 2 cm deep open. Gently push the gap open so that you can fill it with the hot Pancetta-Prosciutto Cotto mixture.