Spring Onion And Pancetta Omelette Recipes

SPRING ONION AND PANCETTA OMELETTE RECIPE

Steps:

• Season the eggs well; melt the butter with the oil in a 20cm non-stick pan over a medium-high heat. Swirl around the pan, increase heat, then pour in the eggs.
• Swirl around the pan, then leave for a few secs so the eggs begin to set. Using a fork, pull the mix into the middle from the edge, so that raw egg runs into gaps.
• Continue until the base is almost set (the top will still seem a bit runny). Either fold and serve at this stage for a plain omelette, or add your filling ingredients.
• Fry the pancetta for a few mins, until it releases some fat. Add some spring onions and fry for a couple of mins. When the omelette is ready, spoon in the pancetta and spring onions, then scatter over Gruyère

OMELET WITH ONIONS, ZUCCHINI, AND FONTINA

Steps:

• Coat a small, nonstick saute pan lightly with olive oil. Add the onions, season with salt, and bring the pan to a medium heat. Cook the onions, stirring occasionally, for 3 to 4 minutes.
• Add the zucchini and season lightly with salt. Cook the onions and zucchini, stirring occasionally, until the zucchini is soft, 3 to 4 minutes.
• Add the beaten egg mixture (be sure that the mixture is smooth-no hunks of egg white). Using a small, heatproof rubber spatula, stir the zucchini mixture throughout the eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg". Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
• When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the grated fontina and most of the chives (save some chives for garnish). Turn off the heat.
• Using the spatula, fold the left third of the omelet over the cheese/chive mixture. Press gently to secure.
• Gently shake the pan to be sure that the omelet is loosened from the pan. Gently lay the right third of the omelet down on a serving plate and flip the other 2/3 of the omelet on top. The omelet should be folded like a letter.
• Garnish the top with the remaining chives and serve with Mesclun Salad with Balsamic Vinaigrette.
• For the vinny: In a small mixing bowl, combine the vinegar and mustard. Mix until smooth. While mixing, start adding the oil into the vinegar/mustard mix drop by drop. Really-one drop at a time! One the drop has mixed in, add the next drop-this shouldn't really be an arm workout.
• When the mixture starts to look smooth and velvety, the oil can be added a little bit faster. Continue this way until all the oil has been added. When done, it should look very smooth, shiny, and homogeneous.
• Add the garlic and season with salt. Taste it, it should taste good! Season with salt again, if needed.
• To assemble the salad: Toss together the mesclun, cukes, tomatoes, and onions. Dress lightly with the vinaigrette. (You will not need to use all the dressing you made. Store the extra in the fridge and bring to room temperature when ready to use.)
• Season vinaigrette with salt, if needed. Taste! The salad should be very flavorful but not soggy.
• Plate the salad, piling it up so the lettuce looks fluffy and healthy and is adorned with the veggies. Using a veggie peeler, shave the cheese on top.

SPRING ONION, PEA & PANCETTA TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the sheet of puff pastry on its baking parchment and slide onto a large baking tray. Score a border about 1cm from the edge all the way around the pastry, being careful not to cut all the way through. Prick the middle all over with a fork, then bake for 15 mins until puffed up and golden. Tip the spring onions onto a small baking tray, drizzle with the oil and season. Roast these alongside the pastry for the final 5 mins of cooking time.
• Meanwhile, cook the pancetta in a small frying pan set over a medium heat until golden. Remove from the heat and set aside to cool.
• Mix the soft cheese, chopped herbs, egg yolk, half the parmesan and the mustard together and season well. Gently squash the middle of the tart base down using the back of a spoon, then spread over the soft cheese mixture. Scatter the defrosted peas and pancetta over the soft cheese mixture, then arrange the roasted spring onions on top. Sprinkle over the remaining parmesan and return to the oven for 10 mins. Scatter with the remaining whole-leaf herbs, then slice and serve.

CHILLI CHEESE OMELETTE

Steps:

• Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.
• Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
• Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

OMELETTE WITH PANCETTA, CHIVE AND ENGLISH CHEDDAR

Steps:

• Put a medium/large frying pan on a low to medium heat.
• Add a drizzle of olive oil and then a small knob of butter. Add the shallots and stir for a minute until slightly soft.Then add the garlic and finally the pancetta.Turn the heat to low.
• Beat 2 eggs in a mixing bowl with a whisk and add the single cream, pepper, salt and chives. Whisk in the cream cheese.
• Grate in the cheddar and mix with the whisk.
• Cut the mozerella into medium pieces and add to the egg mix.
• Take the pan off the heat and add the contents to the egg mix. Mix until combined.
• Put the frying pan used for earlier in the recipe back onto a medium heat and pour in the egg mix.
• Cook until the bottom of the omlette is golden brown, make sure you use a spatula to release the omlette's edges from the pan to prevent burning the sides of the egg mixture.
• Put the frying pan into a preheated oven, set at 250 degrees *C and cook until the omlette is puffed and starting to turn golden brown.
• Top the cooked omlette with small slices of mozerella and cook until the cheese is melted.
• Take out of the oven and serve immediately.