Omelette with roasted cherry tomatoes, pancetta and spinach

Omelette with roasted cherry tomatoes, pancetta and spinach


Servings:

Ingredients

1/2 cup (125 mL)Black Diamond® Marble Shredded Cheese
2 tbsp (30 mL)Lactantia® Unsalted Butter
3eggs
10cherry tomatoes, cut in half
1/4 inch (0.6 cm)thick slice pancetta, cut into cubes
1 cup (250 mL)baby spinach
1 tbsp (15 mL)fresh thyme
Pinch pepper

Preparation

  1. In a medium-sized non-stick pan, melt 1 tbsp (15 mL) of unsalted butter on medium high heat.
  2. Add in pancetta and sautée until browned. Once browned, add in the tomatoes, thyme, and spinach and stir until spinach is wilted. Set aside.
  3. In a non-stick pan that is oven-safe, melt 1 tbsp (15 mL) of unsalted butter on medium heat.
  4. Beat the eggs together, and place in the pan.
  5. Using a spatula, move some liquid egg in towards the centre, while lifting and leaning the pan, letting remaining egg go into the empty spaces. Continue doing this until the egg has set.
  6. Remove pan from heat and add the tomato mixture over half of the omelette, saving two cherry tomatoes for the garnish.
  7. Cover the tomatoes with cheese.
  8. Fold the omelette in half and slide onto the plate.
  9. Garnish with 1 tsp of shredded cheese, a sprinkle of fresh thyme and the two remaining cooked tomatoes. 

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