Jenny's Hangover Omelette with an Adriatic Twist

Prep Time 6 minutes
Cook Time 10 minutes
Servings 1
Calories 757
A quick, easy and greasy fix to get you through those shaky mornings after a big night out.


  • 1 Frying Pan Non-Stick
  • 1 Spatula
  • 1 Mixing Bowl Glass or Stainless Steel


  • 4 whole Eggs
  • 150 grams Cubed Pancetta
  • 3 tbsp Olive Oil
  • 4 tbsp Grated Grana Padano Cheese
  • 40 grams Grated Mozzarella Cheese
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper
  • 1 pinch Oregano


  • Heat the olive oil in low to medium heat. Beat the eggs in a mixing bowl and add a pinch of sea salt and black pepper. Preferable with Adriatic sea salt from the town of Ston, for extra authenticity. Add the grated grana padano and mix thoroughly.
  • Tilt the pan to spread the olive oil, then add the pancetta once heated, and let simmer for 45 seconds to allow a light browning
  • Pour the eggs into the heated pan. Once again tilt the pan to allow the egg mix to completely cover the pan and pancetta. After about 30 seconds cut a line through the middle of the mixture with a spatula. Continue to tilt the pan to allow the mixture to fill the area with runny eggs.
  • Add the grated mozzarella and a pinch of oregano. Fold in half with a spatula and voila!
    Feel free to ganish with extra adriatic herbs of your choice.
Author: Jenny Tallis
Calories: 757kcal
Cost: $10
Course: Breakfast
Cuisine: American
Keyword: Bacon, Breakfast, Cheese, Pancetta