Pancetta and Fontina Omelet


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3 large eggs

2 teaspoons heavy cream

1/4 teaspoon kosher salt

1/8 teaspoon pepper

2 oz crispy pancetta

2 oz shredded fontina cheese

1 Tbsp butter

1 teaspoon fresh chopped chives


Whisk the eggs, cream, salt and pepper in a medium bowl until all ingredients are completely combined. Melt the butter in an 8 inch non stick frying pan over medium heat until foaming. Add the egg mixture and stir slowing with a rubber spatula, moving the eggs around the pan until they form small curds, about 2-3 minutes. Gently shake the pan and use the spatula to spread the egg mixture even across the pan, the top of the eggs should look creamy. Sprinkle the pancetta and cheese on 1/3 of the set eggs in the pan. Remove the pan from the heat, using a spatula, fold 1/3 of the omelet over onto itself. Tilt the pan over the serving plate and roll the omelet out, seam side down. Top with the fresh chives and serve.

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