Pancetta and cheese breakfast omelet
What pairs well with eggs and cheese in the morning? How about delicious cooked pancetta? Better yet, how about a pancetta and cheese omelet?
For those of you who are unsure of what pancetta even is, allow me to tell you. Pancetta is unsmoked, cured pork belly. It needs to be cooked before eating it. Pancetta originated from Italy, and although it's cured in salt like bacon is, its salt content is actually somewhat lower than the amount of salt that's in bacon. To me, pancetta tastes similar to homemade bacon. However, the biggest difference between the two is that pancetta isn't smoked, whereas bacon is both salt cured and smoked.
- 1-4-ounce package of diced pancetta, cooked (Use as much of the package as you desire.)
- ½ cup of shredded cheese (I used a mild cheddar.)
- 4 eggs
- Seasoning salt and ground black pepper to taste
- Onion powder to taste
- Smoked paprika to taste
- Canola spray oil to coat the skillet for the omelet
- 1 teaspoon of canola oil to cook the pancetta
Cook the pancetta for about five minutes in a skillet with a teaspoon of canola oil, until it's done. Add smoked flavoring during this time if desired.
Place the pancetta on paper towels to drain excess oil off. Set the cooked pancetta aside.
Next, crack the eggs open in a bowl. Whisk them with a wire whisk or fork.
Spray canola oil into a skillet, allowing the skillet to get hot over medium-high heat. Then add the eggs to the skillet, add seasoning salt, ground black pepper, powdered onion, smoked paprika, and any other of your favorite seasonings evenly over the top of the eggs. Place a lid over the skillet. Cook for about 3-5 minutes.
Sprinkle shredded cheese or add slices of cheese over the top, and add the pancetta on top of the omelet. Allow the cheese to melt.
Using a spatula, flip one side of the omelet over (like you're folding a sandwich). Next, slide the spatula underneath the omelet and flip the omelet out on a plate.
Serve and enjoy!