Omelettes with Asparagus & Pancetta
Serves 1


  • 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.

Recipe: Omelettes with Asparagus & Pancetta
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