Omelette stuffed with green pea and pancetta mixture on a white plate.

Pea and Pancetta

This is the perfect spring omelette. And the flavour combination is such a classic that it borders on cliché.

Use fresh or frozen peas here, both are fantastic. Pancetta is a rolled and dry-cured pork belly. Think of it like Italian bacon. You can find it in almost any deli. If you can’t find pancetta, bacon will do in a pinch — but pancetta is what you want here.

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
  • 1 slice Pancetta, diced
  • 1/4 cup Green Peas
  • A bit of Feta Cheese, crumbled
  • Black Pepper
  • Splash of Lemon Juice
  • Red Chili Pepper, sliced (optional)
  1. Cook the pancetta in a pan on medium-low heat until the fat renders out and the meat becomes almost crisp. Remove meat and discard most of the oil, leaving a little in the pan.
  2. Heat peas in pan until just warmed through. Remove from pan and mash with a fork. Stir in pancetta, cheese and lemon juice. Season with pepper. (The pancetta and feta are both salty, you shouldn’t need to add any extra, but it’s your choice)
  3. Make omelette however you choose, fill with pea mixture and garnish with sliced chilis.

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