Omelette with broad bean, crispy bacon and calabrian pecorino cheese

The omelette is a versatile dish that can be prepared with a wide range of ingredients. In this recipe, fresh broad beans will provide a slightly sweet flavor and a soft texture to the frittata, while the cured local pancetta will add a touch of salty and crispy taste. The Calabrese pecorino will complete the dish with its rich and distinctive flavor.

The ingredient to prepare broad bean omelette with crispy bacon and calabrian pecorino cheese

  • 200g fresh broad beans
  • 100g diced cured local pancetta
  • 50g grated Calabrese pecorino
  • 4 eggs
  • 2 tablespoons of milk
  • Salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil with peperoncino

How to prepare broad bean frittata with crispy bacon and calabrian pecorino cheese

Start by preparing the fresh broad beans. Remove the pods from the plants and peel the beans. In a non-stick skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the cured local pancetta and sauté until crispy and golden.

In a bowl, crack the eggs and add the milk. Beat well with a fork or whisk until you get a homogeneous mixture and add the Calabrese pecorino cheese .

Drain the broad beans and add them to the egg and pecorino mixture. Also, add the previously sautéed cured pancetta. Gently mix to incorporate all the ingredients.

Heat another non-stick skillet with a drizzle of extra virgin olive oil over medium-low heat. Pour the egg, broad bean, pancetta, and pecorino mixture into the skillet. Smooth out the surface with a spoon or spatula.

Cook the omelette over medium-low heat for about 8-10 minutes or until the bottom is golden and the top is slightly runny but beginning to solidify.

Once the omelette is ready, turn off the heat and let it rest for a few minutes in the pan, so that it cools slightly and compact.
You can serve the omelette with local bacon and hot Calabrian pecorino cheese with slices of crispy bread, olive oil evo bio chili and good glass of red wine