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Smoked Pancetta, Goats Cheese, Spinach, Shredded Courgette and Sun-dried Tomato Pesto Omelette

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Weekend Treat Omelette

The weekend and the Full Irish fry go hand in hand for many people.
Whether its to cure a hangover, a jump start to a busy day, or just a treat, the grease feast is generally the breakfast of choice.
I like my bacon and beans as much as the next, but surely the humble egg can be spruced up with other than a couple of sausages and rashers?
Why not an Omelette?
And why not something a little more exciting than the typical Ham, Cheese and Onion job?

It’s easy, just question your favourite food pairings in say, a Wrap or Panini and picture it in a loving eggy quilt. Does it work? Well, give it a try and you may be surprised!
This is one of my favourite combinations.

Smoked Pancetta, Goats Cheese, Spinach, Shredded Courgette and Sun-dried Tomato Pesto Omelette

Serves 2

4 Free range Eggs om
½ cup Milk
2 tbsp Cream
1 tsp Sun-dried Pesto
100g Smoked Pancetta (chopped)
20 Goats cheese (chopped into chunks)
½ small Onion
1 handful Spinach
2 inch piece Courgette (grated)
¼ cup Grated red cheddar
Chives torn (to Garnish)
Sea salt and White pepper

In a bowl, whisk the eggs, milk, cream and pesto together. Season well with salt and white pepper.
Heat a little oil in a pan over a medium temperature and fry the pancetta until starting to crisp. Add the onion, courgette and spinach and cook for a further 2 minutes.
Divide the mixture by two and add half the egg to one pan. Cook gently until the base starts to firm.
Place the goats cheese and cheddar on top and pop under a pre-heated grill until the top sets.
Garnish with Chives and enjoy!

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