ITALIAN-STYLE OMELET WITH PANCETTA AND MUSHROOMS

SERVES 4

This is based on the basic Italian-Style Omelet with the addition of mushrooms and pancetta. It is quick, easy and delicious for lunch or a light dinner. Leftovers make a great sandwich.

INGREDIENTS

Olive oil

2 ounces pancetta, diced

1/2 cup chopped onion

1/2 cup chopped green pepper

4 t0 6 ounces cremini mushrooms, coarsely chopped (can use white button mushrooms)

3 large cloves garlic, chopped or minced

10 eggs, large or extra large

1 tablespoon dried oregano (use fresh if available)

1 tablespoon dried parsley flakes (use fresh if available)

2 to 3 tablespoons freshly grated Parmesan cheese

Salt and pepper to taste

Heat about 1 tablespoon olive oil in large skillet over medium-high heat. Add the pancetta and sauté until lightly browned, about 3 minutes. Add the onions, peppers and mushrooms; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute.

Meanwhile, place the eggs in a large bowl with about 2 tablespoons water. Beat with wire whisk until frothy. Add the sautéed vegetables, herbs, cheese and seasoning. Beat until well combined. Heat about 3 tablespoons oil over medium-high heat in same skillet used to sauté the vegetables. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 4 minutes. Cut into quarter wedges and carefully turn each wedge to enable top side to get done, about another 2 minutes.

Notes: This omelet is equally good served hot or room temperature. Amounts of ingredients called for can easily be adjusted to individual tastes. If you can't find pancetta, you could either use regular bacon or ham, or just omit it.

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