Simple and delicious Pancetta-Asparagus Omelets from the farmhouse of Izidor and Milojka Skerlj.
6 stalks asparagus, coarsely chopped
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.