Goat Cheese, Capocollo and Arugula Omelette

Prep Time: 5 minutes
Cook Time: 15 minutes
Serving Size: 4
Goat Cheese, Capocollo and Arugula Omelette

Capocollo is a delicately spiced, cured pork with a slightly smoky flavour.


  • 8 eggs
  • 1/4 cup (60 mL) milk
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) butter
  • 8 slices Mastro® Extra Lean Capocollo
  • 1 cup (250 mL) baby arugula
  • 1/2 cup (125 mL) crumbled goat cheese


  1. Whisk together eggs, milk, mustard, salt and pepper. Melt 1/2 tbsp (7 mL) butter in nonstick skillet set over medium heat; pour in 1/2 cup (125 mL) of the egg mixture, tilting pan to coat bottom. Cook for 1 to 2 minutes or until bottom is set, pushing cooked eggs towards centre of pan and lifting sides of omelette to allow raw egg to run underneath.
  2. Lay 2 slices capocollo and 1/4 cup (60 mL) arugula over one half of the omelette; sprinkle with 2 tbsp (30 mL) goat cheese. Gently fold omelette in half to enclose toppings. Repeat with remaining egg mixture, capocollo, arugula and goat cheese to make 4 omelettes.
  3. Tip: When making multiple omelettes, keep them warm in a 200°F (100°C) oven.

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