Asiago Omelette with Roasted Cherry Tomatoes, Pancetta, and Spinach
1/2 cup, grated Asiago Réserve Black Diamond
2 Tbsp Lactantia Unsalted Butter
10, cut in two Cherry tomatoes
1/4” thick slice cut into cubes Pancetta
1 cup Baby spinach
1 Tbsp Fresh thyme
Preheat the oven to broiler.
In a medium sized non-stick pan, melt 1 Tbsp of Lactantia Unsalted Butter on medium high heat.
Add in pancetta and sautée until browned. Once browned add in the tomatoes, thyme, and spinach and stir until spinach is wilted. Set aside.
In a non-stick pan that is safe to go in the oven, melt 1 Tbsp of Lactantia Unsalted Butter on medium heat.
Beat the eggs together, and place in the pan.
Using a spatula, move some liquid egg in towards the centre, while lifting and leaning the pan, letting remaining egg go into the empty spaces. Continue doing this until the egg has set.
Take the pan off the heat, add in the tomato mixture to one half of the omelette, saving two cherry tomatoes for the garnish.
Cover the tomatoes with shredded Black Diamond Reserve Asiago, and place the pan under the broiler. Keep an eye on the egg as it will only need a minute or so. This will set the uncooked side of the omelette and melt the cheese.
Fold the omelette in half and slide onto the plate.
Garnish with 1 tsp of shredded Black Diamond Reserve Asiago cheese, a sprinkle of fresh thyme and the remaining cooked tomatoes.