Omelette with vegetables, cheese and pancetta

Ingredients for 1 serving

We used a combination of sugar snaps, peas and a few asparagus spears for this but you could select any vegetables of your choice.
2 eggs
50 g sugar snaps
25 g frozen peas – thawed
3-4 asparagus spears
2 pancetta rashers - diced
25 g butter
75 g Castello® Extra Creamy Danish Blue Cheese

Salt and black pepper

Omelette with vegetables, cheese and pancetta


Cook the sugar snaps and asparagus spears in boiling, salted water for 4 minutes or until just tender, drain and cut spears into half.

Beat together the eggs with seasonings, then melt the butter in a small omelette pan, and gently fry the pancetta. When just cooked, pour in the eggs and cook in usual way for an omelette.

As it begins to set, add the vegetables and finally the cheese. Continue cooking to just melt the cheese, then serve immediately.

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