January 15, 2011

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!

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
  • 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!

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