From Tomaj, Slovenia - Breakfast on the Farm

Simple and delicious Pancetta-Asparagus Omelets from the farmhouse of Izidor and Milojka Skerlj.


6 stalks asparagus, coarsely chopped

Olive oil

6 - 8 paper thin slices of pancetta

3 eggs, lightly beaten



Simmer asparagus in salted water in the omelet pan until fork tender, about 4 minutes.  Remove to plate.  In same pan, heat a little olive oil and add pancetta in a single layer.  Return asparagus to pan, pour eggs over and cook until bottom starts to brown.  Transfer egg mixture to a plate, then flip back into the pan to cook other side for 15 seconds.  Serves 2.


Note:  Feel free to use other fresh, seasonal vegetables, pre-cooked until tender.