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