Pancetta and Spinach Omelette

Happy Saturday! It's going on five days now that my daughter has a fever and I wanted to serve her a yummy yet quick breakfast.  I can't be tied down to the kitchen while she wants to cuddle!



Ingredients:
Printable Recipe

• 6 eggs, whisked thoroughly
  
• Cooking spray
  
• 4 oz pancetta, chopped
  
• 1 c fresh baby spinach, chopped
  
• Cheese, desired amount (I used 2 slices of white American cheese per the hubby's request)
• Pinch garlic salt
• Pinch onion powder (All out of onion over here)
• Freshly ground black pepper, to taste
  

Directions:

• Coat a large skillet with cooking spray and heat to medium. Add the pancetta, stirring and cooking until crispy. Remove with slotted spoon and set aside.

• Add the spinach, cooking and stirring until the spinach is wilted down.

• Stir in the whisked eggs to combine with the spinach. Season with garlic salt, onion powder and pepper.
  
• As the eggs set, lift the edges with a spatula and allow the uncooked portions to spill underneath.

• Flip the omelette over. Place the pancetta and cheese on one side of the omelette.
  
• Fold the omelette over the filling. Turn down the heat to low. Cover and cook for 1 to 2 minutes, or until the cheese is melted on the inside.
  
• Enjoy!