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Ciociaria-style omelette

  • 15 minutes
  • Easy
  • Second Courses

Ingredients: Per 6 servings

  • 6 eggs
  • 3 ½ oz pancetta (italian bacon), diced
  • 1 handful mozzarella cheese, thinly sliced
  • 1 spring onion
  • 1 ¾ oz butter
  • salt
  • pepper


In una bowl put the pancetta, mozzarella, spring onion. Mix everything well. Heat up 2 Tbsp of butter until it becomes hazelnut color, then pour the previously beaten eggs, seasoned with salt and pepper in the pan. Add immediately the content of the bowl. Stir quickly with the wooden tablespoon for just one second. Once the omelette starts to clot, shake lightly the pan in order to detach it from the pan. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side.