After going to a wedding this past weekend and eating more than I normally would, I have decided to make lighter dinners for the nextÂ couple ofÂ days. This evening was omelette, but not simply with melted cheese as I often make it.
I started by pan-frying half a red pepper finely chopped, a few sliced baby mushrooms and a small quantity of pancetta in a little olive oil. When they started to crisp, I put them on a side plate and started cooking the twoÂ medium-sized eggs.Â I used the same pan to save on washing up, but carefully removed any excess olive oil prior to adding the egg. After a short while I tipped the pancetta, mushrooms and pepper onto one side of the egg and folded it in half. Soon afterwards it was ready.
With the pancetta I didnâ€™t need to add any salt, which was good. It wasÂ surprisingly tasty, and I suppose relatively healthy. My localÂ supermarket had run out of the Mediterranean ciabatta bread I rather like, but a piece of the plain was good enough.