Omelette with broad beans, pancetta, goat cheese and mint
Serves 2
Ingredients:
- 500g broad beans (frozen is fine, could also use peas)
- 4 rashers flat pancetta
- 6 large eggs
- 60g butter
- 40g goat cheese, such as Woodside chevre
- 4 mint sprigs, leaves picked
- sea salt and cracked black pepper
Method:
- Remove the broad beans from their pods. Meanwhile, bring a medium-sized saucepan of water to the boil, add the broad beans and cook for 2 minutes. Refresh under cold water. Remove the tough second skin from the larger beans (younger, smaller beans have tender skins that do not need removing).
- Place a 20cm non-stick pan over medium heat, cook the pancetta until crisp and set aside to drain on paper towel.
- Crack the eggs into a medium bowl, season with salt and pepper and whisk gently with a fork to break up the eggs, but do not over whisk. Return the frying pan to medium heat, add half the butter and, when foaming, add half the eggs. Swirl the pan to evenly coat with the egg mixture. Allow to set for 20 seconds, then draw in the cooked egg from the outer edges into the centre, swirling the pan to fill the gaps with uncooked eggs. Repeat until the omelette is almost cooked.
- Scatter the omelette with half the broad beans, crumbled cheese, 2 pieces of pancetta and mint leaves. Season with salt and pepper, fold the omelette in half and slide onto a plate. The residual heat will continue to cook the eggs and warm through the toppings. Repeat for the second omelette.
This recipe first appeared in the October 2019 issue of SALIFE magazine.
