Recipe: Omelet with Garlic and Pancetta

Name: Omelette à l'aillet et ventrèche
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions
Ingredients: Omelette à l'aillet, ventrèche et brunoise du sud pour 2 personnes :5 œufs ultra-fraisPetite brunoise :1 petit poivron, 1 petite courgette, une tête d'aillet* quelques olives tout cela taillés en brunoise (petits carrés)4 petites tranches de ventrèche grillée au foursel poivre blanc du moulin une pointe de curcumale vert de la tige d'aillet émincé finementBeurre fin et huile d'olives

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 5 min

Cook 10 min

Total 15 min

Servings 2 serv.

Just a little light on the history of this recipe that is still so prized nowadays

Ingredients for 2 servings

Omelet with garlic, pancetta and southern brunoise for 2 people:
5 ultra-fresh eggs

Small brunoise:

1 small bell pepper, 1 small zucchini, one head of garlic* some olives all cut into brunoise (small squares)
4 small slices of pancetta grilled in the oven
salt white pepper from the mill a pinch of turmeric
the green from the garlic stem thinly sliced
Fine butter and olive oil

Step-by-step directions

1- In a skillet, pour a tablespoon of olive oil, when it is hot, add your vegetable brunoise, salt, pepper then add a little turmeric, sweat this for six minutes over low heat then turn off the heat and cover. (You can make this preparation at midday for the evening and reheat it when ready to serve)

2- In a bowl, break eggs one by one into a small dish, pour your eggs, salt and pepper, add the chopped garlic then beat with a fork for a few moments to mix the yolks and whites well.

3- Pour a generous knob of butter into your skillet then pour in the eggs, stir continuously with a wooden spatula then when the omelet is set like scrambled eggs, pour half of your brunoise, have it fold quickly from the side in front of you to the other end, slide a small knob of butter underneath then by placing the tip of your skillet on the edge of your hot plate and flipping it over, roll it.

4- Place it in the center of the plate then quickly arrange your remaining garnish topped with your rose of well-grilled pancetta.
You can replace the garlic with chives or new green onions, at that point, add a touch of sweet garlic.
And then remember this saying sung by the illustrious chef Raymond Oliver with his melodic accent, but in an authoritative version to his staff (smiles).
Gentlemen: "An omelet is not so simple, it is scrambled eggs wrapped in a crepe" (soft and delicate therefore).

Omelettes Provence Aillets