1. Make the filling: in a small nonstick skillet over medium heat, saute pancetta for 2 minutes; add in green onions and bell pepper; stir/saute until pancetta is crisp and vegetables are tender, about 5 minutes. 2. Stir in 3 tablespoons beans and basil; transfer mixture using a slotted spoon to a plate and set aside; leave drippings in pan. 3. Make the omelet: in a bowl, whisk the eggs, milk, salt, pepper, and half the mozarella together. 4. Add olive oil to skillet with drippings; warm over medium heat. 5. When oil is hot, add egg mixture all at once; let set until edges start to cook, about 20 seconds. 6. With a spatula, gently lift edges of mixture and tip the skillet to allow the uncooked egg mixture to flow underneath. 7. Continue to do this until the top is almost dry, 3-4 minutes. 8. Spoon filling over one half of the omelet; sprinkle with the remaining mozzarella cheese. 9. Fold the other side over to cover; let stand a few seconds; turn out onto a warmed plate and sprinkle with Parmesan. 10. Cut in half and serve; heat remaining beans in a pan with a small amount of water and serve as a side dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
