[A Happy Birthday] Pancetta & Spinach Omelette

Happy Saturday and HAPPY BIRTHDAY to my boyfriend, Nick! Yep, today is his birthday and so far he has been treated like a king… well, at least in my opinion he has. He’s eating an amazing omelette, which I am going to blog about in a minute. He also got an AMAZING present from my momma! She is so thoughtful, I really could not ask for a better mom. Are you ready to know what he got? Okay, well he got a SMOKER!!!! Watch out guys, you’ll be finding smoked meat recipes in the weeks to come, I’m sure of it. He wanted to dig right into the smoking process this morning when we opened it! Okay, now that I’ve given a shout out to my birthday boy, let us get onto to his birthday breakfast.

My mom makes the best scrambled eggs in the world. I mean it, the best scrambled eggs. She tried to teach me the technique growing up, but I still managed to mess it all up; the eggs would be overcooked and lack the flavor and yummy-ness of my mom’s perfect eggs. I was frustrated and I gave up on it for a long time. It was not until Nick and I started living together that I gave it a try again. I don’t know what happened, but somehow the magic egg recipe rubbed off on me and voila, I could make scrambled eggs!

They are pretty simple, believe me. I know I had a tough go at it when I was younger, but they really are easy to make. So, let’s get down to it. I made Nick a Spinach and Pancetta Omelette and some sliced potatoes.

Here is what you will need:

  • Olive oil
  • 1 to 2 ounces of Pancetta, small chop
  • 4 eggs
  • Milk
  • Dash hot sauce
  • Salt and pepper to taste
  • 1 handful spinach, chopped
  • Shredded cheese, pick your favorite


  • In a small skillet heat the oil [enough to cover the bottom] over medium heat and add the pancetta
  • Cook until the Pancetta is slightly crispy
  • Drain the Pancetta so any excess oil is removed
  • In a medium bowl, add the eggs and enough milk [a few tablespoons, maybe even an 1/8 of a cup] so that the eggs will be a light/medium yellow color. Also, add the dash of hot sauce and a pinch of salt and a few pinches of pepper. You will not need a lot of salt because the Pancetta is packed with enough of it.
  • Whisk the mixture together until it is all blended and frothy
  • Heat another medium skillet over high heat and wait until the pan heats up a bit
  • Add the egg mixture, making sure that it covers the bottom of the skillet completely
  • Add the chopped spinach, Pancetta and a bit more pepper, making sure that it is evenly distributed

  • Let it sit until you see the entire bottom of the egg mixture become fluffy and is beginning to set/harden
  • Then, carefully, fold the omelette in half and flip it so that the other side is able to cook through
  • After about 2 minutes, remove to a plate, grate your cheese of choice over it and sprinkle a little more spinach
  • Serve it up!!!!

This omelette is HUGE and can easily feed two, just so you know. As far as the breakfast potatoes are concerned. I used two pretty large red potatoes. I washed them and sliced them fairly thin. Then in a large skillet I added some oil and heat it over medium – high and added some spices to it – salt, pepper, onion powder, chili powder and rosemary. I added the potatoes, cooked, stirring frequently, for about 10 minutes and removed to a plate. Your goal is to make sure the potatoes are soft all the way through, it is actually pretty easy!!

Another added benefit - this breakfast is GLUTEN FREE!!! WOOHOOOO!!!! :-D

I hope you all enjoy your Saturday!!

Until Next Time,

Happy Omelette Making!