Italian Omelet

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Italian Omelet
  • 2Servings


  • 1/2 cup diced pancetta
  • 4 eggs
  • 1/3 cup grated Fontina
  • 1/2 cup baby arugula


In medium skillet, cook pancetta over medium until crispy, 5 minutes; transfer to paper towels. In bowl, whisk eggs; season. Pour eggs into skillet; cook, stirring, until beginning to set, 2 to 3 minutes. Top with pancetta and cheese. Cover; cook until eggs set, 2 minutes. Top with arugula.