Omelette with bacon, cheese and broccoli on a white plate

Broccoli, Bacon and Bocconcini.

These three ingredients are a classic combination. Hence they make a perfect omelette.

Rather than the familiar ‘strip’ bacon, this recipe uses pancetta. It’s Italian bacon; a salt-cured pork belly. I prefer it to normal bacon in many situations.

You can substitute bacon for pancetta and regular mozza for bocconcini.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 1 Egg, beaten
  • 2 – 3 thin slices Pancetta
  • 1/2 Shallot, thinly sliced
  • 1/4 cup Broccoli florets, roughly chopped
  • a few small Boconcini, torn into pieces
  • Cook pancetta in a pan until crisp. Drain most of the excess oil from the pan but leave a little in.
  • Add shallots and cook on medium heat until soft. Add the broccoli and cook for another minute or two.
  • Crumble the crisp pancetta into the mixture and set aside.
  • Spoon veg mix into omelette and top with bocconcini before folding or rolling.

Leave a Reply

Your email address will not be published. Required fields are marked *