Categories: Breakfast, Eggs, Omelet

Ingredients

• Filling:
• 2 slices pancetta, thick slices, diced
• 2 green onions, sliced, including some tender green tops
• 2 tablespoons diced red bell peppers
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 tablespoon chopped fresh basil
• Omelet:
• 4 large eggs
• 2 tablespoons milk
• salt
• pepper
• 1/4 cup grated mozzarella cheese, divided
• 1 -2 teaspoon olive oil
• 1 tablespoon grated parmesan cheese

Directions

1. Make the filling: in a small nonstick skillet over medium heat, saute pancetta for 2 minutes; add in green onions and bell pepper; stir/saute until pancetta is crisp and vegetables are tender, about 5 minutes.

2. Stir in 3 tablespoons beans and basil; transfer mixture using a slotted spoon to a plate and set aside; leave drippings in pan.
3. Make the omelet: in a bowl, whisk the eggs, milk, salt, pepper, and half the mozarella together.
4. Add olive oil to skillet with drippings; warm over medium heat.
5. When oil is hot, add egg mixture all at once; let set until edges start to cook, about 20 seconds.

6. With a spatula, gently lift edges of mixture and tip the skillet to allow the uncooked egg mixture to flow underneath.

7. Continue to do this until the top is almost dry, 3-4 minutes.
8. Spoon filling over one half of the omelet; sprinkle with the remaining mozzarella cheese.
9. Fold the other side over to cover; let stand a few seconds; turn out onto a warmed plate and sprinkle with Parmesan.
10. Cut in half and serve; heat remaining beans in a pan with a small amount of water and serve as a side dish.

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