Spring onion and Pancetta omelette recipe

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05 min


10 min

Nutrition per portion

Calories 390 kCal 20%
Fat 34g 49%
  -  Saturates 11g 55%

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


  • 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.

  • 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.

  • 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.

  • 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

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