Omelet with pancetta, grilled tomatoes and cheddar

Name: Omelet with pancetta, grilled tomatoes and cheddar
Prep time: 20 s
Cook time: 20 s
Total time: 40 s
Yield: 4
Ingredients: 4 slices of Fantino&Mondello pancetta - italian style bacon, chopped into small pieces; 4 of Fantino&Mondello pancetta - italian style bacon, whole slices; 2 cups of Paris mushrooms, chopped; 1 cup or ½ red onion, chopped; 12 cherry tomatoes, halved; 12 whole eggs; 4 tbsp of 35% heavy cream; 1 green onion, finely chopped; 2 tbsp of butter; For cooking vegetable oil; To season freshly ground salt and pepper; 4 tbsp finely chopped chives; 1 cup of cheddar cheese

Diced Cooked Pancetta – Original

Topped with roasted tomatoes, mushrooms and cheddar cheese, this pancetta bacon omelette will become a must-have for Sunday brunch.

Portions

4 servings

Preparation

20 minutes

Cooking

20 minutes

INGREDIENTS

4 slices of Diced cooked pancetta – italian style bacon, chopped into small pieces
4 of Fantino&Mondello pancetta – italian style bacon, whole slices
2 cups of Paris mushrooms, chopped
1 cup or ½ red onion, chopped
12 cherry tomatoes, halved
12 whole eggs
4 tbsp of 35% heavy cream
1 green onion, finely chopped
2 tbsp of butter
For cooking vegetable oil
To season freshly ground salt and pepper
4 tbsp finely chopped chives
1 cup of cheddar cheese

PREPARATION

Dice 4 pancetta slices and leave the other 4 slices whole.
In a skillet, gently brown all the pancetta. Remove the whole slices once they are golden and crispy and add the onion and mushrooms to the diced pancetta and cook for a few minutes. Set aside.
Season the tomatoes and in the same skillet, place the tomatoes with their cut side down directly on the hot surface. Cook through and remove. Set aside.
In a bowl, mix the eggs with the green onion and 35% cream, and season.
Using a non-stick pan big enough to hold the egg mixture, melt the butter without browning. Pour in the eggs and cook over low heat for a few minutes while stirring gently in the pan with a spatula to distribute the heat evenly until the eggs start to set.
When the eggs appear cooked around the edges but not in the centre, spread the diced pancetta and cheddar on top and remove from the heat.
Top the egg mixture with the cherry tomatoes, grilled side up, and complete cooking in the oven for a few minutes. Cut the omelet into 4 points and garnish each with a slice of pancetta.
Generously season with pepper and sprinkle with finely chopped chives. Serve with green salad and herb vinaigrette.

TIPS

Divide the egg mixture into 4 equal portions to make 4 separate omelets. For this, halfway through cooking, when the omelette is still slightly runny in the centre, fold in half and press down over the topping. Top each omelet with cherry tomatoes for an individual presentation. If necessary, complete cooking in the oven.

You can easily add 1 package (220 g) of extra pancetta slices. Fry the slices like bacon and serve as a side dish instead of a topping.

Diced Cooked Pancetta – Original

Breakfasts

Omelet with pancetta, grilled tomatoes and cheddar

Diced Cooked Pancetta – Original

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