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IL Mito’s Apple Smoked Pancetta, Spinach and Mushroom Omelet

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Data pix.
Data pix.

IL MITO East's apple smoked pancetta,
spinach and exotic mushroom omelet
Serves 4
• 8-oz hormone free smoked pancetta and or
bacon cut into strip
• ½ bunch Fresh Italian Parsley chopped
• 1 sprig of Thyme, leaves removed and
• 1 clove garlic chopped
• 1/3 cup sliced onion
• 8 asparagus spears, blanched and cut in
small pieces
• 1 lb crimini, shitake and white mushrooms
• 1 oz extra virgin olive oil
• 4 tbsp butter
• sea salt to taste
• white pepper to taste
• 8 eggs
• 1/4 cup whole milk
• 4 oz goat cheese
• 4 oz shaved Parmesan
1. Melt 1/2 the butter and olive oil in a large
non-stick skillet over medium-high heat.
2. Add bacon and render the fat until crispy
3. In the same pan, add onion and garlic, cook
until ingredients are lightly golden.
4. Add mushrooms and spinach to the onion
and garlic mixture, parsley and thyme & cook
for two minutes. Remove and set aside
5. Meanwhile, beat eggs with salt, pepper and
6. Heat a non-stick pan and add the remaining
1 tbsp butter.
7. Pour the egg mixture in the non-stick pan and
cook on low heat.
8. After one minute, when the eggs begin to set
around the edges, gently add the mushroom,
spinach and bacon mixture on top of the eggs
keeping ingredients on half of the omelet, top
with shaved Parmesan and goat cheese and
then fold the opposite side of the egg over,
like a book. Continue cooking over low heat
until your eggs are done.
9. Place on a platter, top with a mushroom
béchamel sauce and serve with toasted
rosemary ciabatta as we do at IL MITO or
join me at IL MITO East and allow me to
cook for you.

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