Italian Omelet with Diced Pancetta

This Italian omelet is wonderful when entertaining for a Sunday brunch. Fresh fruit is a perfect accompaniment.

Ingredients:
2 ounces Volpini Diced Pancetta
Olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
4 to 6 ounces mushrooms, coarsely chopped
3 large cloves garlic, chopped or minced
10 eggs, large or extra large
2 tablespoons milk
1 tablespoon fresh oregano
1 tablespoon fresh parsley
2 to 3 tablespoons freshly grated Parmesan cheese
Salt and pepper to taste

Preparation:
Heat about 1 tablespoon olive oil in large skillet over medium-high heat. Add the pancetta and sauté until lightly browned, about 3 minutes. Add the onions, peppers and mushrooms; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute. Wash eggs and place them in a large bowl with about 2 tablespoons milk. Beat with wire whisk until frothy. Add the sautéed vegetables, herbs, cheese and seasoning. Beat until well combined. Heat about 3 tablespoons oil over medium-high heat in same skillet used to sauté the vegetables. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 4 minutes. Fold one side to create the half moon shape. Cook for about 2 minutes.

Suggested beverage pairings: Sparkling wine, Sangiovese wine, Carrot and Orange juice Sparkler, Peach Nectar Bellini