Cheddar Cheese Omelete

Ingredients

• 3 eggs
• 1 tablespoon milk can also use cream or water
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 oz diced pancetta I used the pre-chopped variety from Trader Joe’s
• 1 small shallot diced or ¼ cup diced onion
• ½ ounce fresh spinach leaves about a handful (or use arugula)
• 5 cherry or grape tomatoes sliced in half or quarters
• ¼ cup shredded cheddar cheese about 1 ounce
• ½ avocado, sliced optional
• 1 tablespoon unsalted butter or enough to coat the 6 or 8-inch omelette pan

Instruction

1. Saute the pancetta in the pan you will use for the omelette – 8 inch saute pan works great. Once crispy and tinged with brown on the edges, remove it from the pan and add in the shallot or onion to saute until translucent.
2. Then, if you want, you can quickly saute up the spinach (or arugula) to remove a bit of the water from it so it doesn’t make your omelette soggy. If there isn’t much fat left in the pan, add olive oil or butter.
3. For the tomatoes, use them uncooked or give them a quick sear – they will taste great either way.
4. Mix the eggs well with the milk and salt and pepper. Beat them with a whisk until they are bubbly and lighter yellow in color.
5. Add a bit of butter to the pan on medium heat. When it is bubbling, add the eggs.
6. Let them cook for about a minute and then start pushing the sides in to let the uncooked egg float to the outside.
7. When the top has just a little bit of moisture left, start layering in the fillings – the pancetta, spinach, tomatoes and finally some shredded cheddar cheese if desired.
8. Then either fold it in half in the pan or if you are as talented as my husband (aka Dormant Chef), slide the omelette right out of the pan onto a plate. Serve with toast and fresh fruit.