Omelettes with Asparagus & Pancetta
- 3 eggs, beaten
- 6 asparagus spears
- 4 slices of pancetta
- shaved parmesan
Fry pancetta in a pan over a low heat until brown and set aside on paper towels when browned on both sides. Boil a saucepan of water and cook asparagus spears for 3 minutes or until tender. Drain and place on a large plate. Gently pour beaten eggs into a non-stick frypan and cook, pulling mixture from sides occasionally. When golden brown, gently roll up the omelette using a spatula. Transfer onto the bed of asparagus and top with pancetta and shaved parmesan.