Spring onion and Pancetta omelette

(8 ratings)

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Essentials magazine, pancetta and spring onion omelette
Essentials magazine, pancetta and spring onion omelette
  • Serves: 1

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: You can’t beat a tasty omelette for quick, filling comfort food, so say goodbye to ready-meals and go for eggs instead! Brought to you by Essentials magazine


  • 3 medium organic free-range eggs, beaten
  • Large knob of butter
  • 1/2tbsp olive oil
  • 70g cubetti di pancetta
  • Spring onions, sliced
  • 50g Gruyere cheese, grated


  1. Season the eggs well; melt the butter with the oil in a 20cm non-stick pan over a medium-high heat. Swirl around the pan, increase heat, then pour in the eggs.
  2. Swirl around the pan, then leave for a few secs so the eggs begin to set. Using a fork, pull the mix into the middle from the edge, so that raw egg runs into gaps.
  3. Continue until the base is almost set (the top will still seem a bit runny). Either fold and serve at this stage for a plain omelette, or add your filling ingredients.
  4. Fry the pancetta for a few mins, until it releases some fat. Add some spring onions and fry for a couple of mins. When the omelette is ready, spoon in the pancetta and spring onions, then scatter over Gruyère

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 390(kcal)
  • Fat 34.0g
  • Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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