This fluffy pancetta omelette (omelet) is easy to make – no need to separate eggs! Spend your time prepping great filling ingredients instead. If you’re an egg lover, check out all of my breakfast and brunch recipes.
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Why you’ll love this recipe!
It’s easy, flexible and will make the egg lovers in your house very happy!
This pancetta omelette recipe first appeared in June 2010 because of Father’s Day. Despite my repeated chiding to my kids that “he’s not my father”, I ended up preparing breakfast for my husband with just some minimal sous chef assistance from his offspring.
Kind of my fault — I suggested omelettes instead of the usual pancakes or waffles, which the kids could have cooked all by themselves. Oh well – the pancetta omelet turned out so yummy that hubby wanted a second helping.
Verdict from the guy that’s not my father? Best omelette he’s ever had and he’s actually the expert omelette maker in our house.
Ingredients you’ll need
The “secret” ingredient in this omelet is pancetta. The other key is to prepare the other filling ingredients ahead of time just like they do at an omelette station in a restaurant. Don’t try to cut corners. If you really want your omelette to come together in the best way once the eggs are poured into the pan, prep all of your filling ingredients first.
- Pancetta: Pancetta is cured, but not smoked, pork belly. Bacon, on the other hand, is cured and smoked. I had Trader Joe’s chopped pancetta, rather than typical slab bacon. So I sautéed it until it was crispy and brown. Then I used the rendered pancetta fat to sauté up some of the other filling ingredients.
- Shallots: Chop them fine and saute them in some butter or oil. Regular onion will work here too.
- Spinach or Arugula: The fresh greens add nutrition and wonderful contrasting color and texture. A quick saute will reduce the amount of water they might give off in the omelette.
- Cheddar Cheese: We love our cheddar but other cheeses will work well here like Monterey Jack, goat, feta, cotija or swiss.
- Cherry Tomatoes: Use raw or give them a quick sear.
How to make this recipe
1. First saute your pancetta until it it brown and renders a bit of fat.
2. Saute your shallot in the rendered pancetta fat.
3. If that uses up your rendered fat, add a touch of butter or olive oil to your pan and quickly saute your baby spinach (or arugula) with a bit of salt and pepper. If the spinach releases any juices, drain the excess moisture so the omelette isn’t watery.
4. Cut some grape tomatoes in half and saute them briefly with a little salt and pepper just to soften them a bit. (my daughter helped by cutting the tomatoes)
5. Add a little milk and salt and pepper to the eggs. My husband swears by using half and half or heavy cream. Others use just water. Whip with a whisk until frothy. Place an 8-inch non-stick pan on medium heat, pouring the three eggs into it.
6. Let the eggs 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 filling – first the shallot, then pancetta, then spinach and tomatoes, and finally some shredded cheddar cheese.
8. Then fold it over, either in the pan or if you are talented like my husband, you can artfully fold it right onto a plate.
Expert Tips and FAQs
- Prepare your filling ingredients before you whip and start cooking the eggs. This eliminates excess water in veggies, adds flavor and makes the omelet-cooking process a snap!
- Hand beating your eggs until frothy and bubbly will yield a wonderfully fluffy omelet.
- The ingredients listed here work well together but you can adjust your filling ingredients to your own taste or to what you have on hand.
If you have ever watched Jacques Pepin or Julia Child make an omelette, you’ll notice this omelet looks nothing like theirs. Theirs are lemon yellow, not brown on the outside. They are not puffy and not filled with other ingredients, generally. Their omelettes are the classic French style omelette. My recipe is definitely an American style omelette.
To cook a French style omelette, you use high heat and constantly stir the eggs and continually move the pan. For this omelet, the eggs are whipped to a frenzy before you pour them in a pan, set on medium heat.
“Omelet” is the American spelling of the word and “omelette” is the traditional British and French spelling. Both words are describing the same thing, though as I mentioned above, there are different techniques used. In the end, it’s all about what you prefer for both the spelling and the style of cooking it!
What to serve with an omelette
Well a good slice of toast is a must so consider baking some homemade bread since this omelette is so easy to make!
- Toasted challah (egg bread) is always a winner. Try this no-rise version or a traditional 2-rise loaf.
- This potato bread makes the best sandwiches and toast!
- Need a gluten-free option? These gluten free bagels are amazing.
- And for a little fun – try topping the toast or bagels with fresh fruit. This is a great job for the kids in the house.
Other great breakfast recipes
Love egg dishes? Other great ones to try are this shakshuka recipe or my basic fritatta recipe! And be sure to check out my other breakfast recipes below.
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Fluffy Pancetta Omelette (Omelet)
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
Instructions
- 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.
- 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.
- For the tomatoes, use them uncooked or give them a quick sear – they will taste great either way.
- 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.
- Add a bit of butter to the pan on medium heat. When it is bubbling, add the eggs.
- Let them cook for about a minute and then start pushing the sides in to let the uncooked egg float to the outside.
- 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.
- 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.
Video
Notes
- Prepare your filling ingredients before you whip and start cooking the eggs. This eliminates excess water in veggies, adds flavor and makes the omelet-cooking process a snap!
- Hand beating your eggs until frothy and bubbly will yield a wonderfully fluffy omelet.
- The ingredients listed here work well together but you can adjust your filling ingredients to your own taste or to what you have on hand.
Nutrition
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Rita
We REALLY enjoyed and appreciated the High on the Hog documentary
Beth Lee
I am so glad Rita! So well done and so much American history told from a perspective that many of us have never been exposed to. My husband and I really enjoyed it too.
Sandi
This tutorial is perfect for Father’s Day this weekend and my hubby loves pancetta!!
wilhelmina
So yummy! I love all the flavor in this omelet, especially the salty goodness if the pancetta!
Beth Lee
Right!?! – it really makes a perfect marriage w the fresh produce, cheese and eggs!
Ashley
Made this for lunch and it was delicious!
Beth Lee
I almost did today too! Will keep you going strong until dinner!
Jenni
I love this combination of flavors. I most usually have bacon, so bacon it is! Maybe I will make one for Jeffrey on behalf of the cats for Father’s Day!
Beth Lee
I think that sounds like a fantastic idea – the bacon and the fur father celebration!