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Pancetta, pasta & zucchini omelette


  • Cook the pasta in plenty of lightly salted, boiling water until almost al dente. Drain well, toss in a little oil and set aside.
  • Then heat a little oil in a non-stick pan and gently cook the pancetta, garlic and zucchini until lightly coloured.
  • Beat the eggs with seasonings, 1-2 tbsp grated parmesan and the basil in a large bowl. Add the cooked pasta, mix until well combined and then add to the pan. Stir, cover and gently cook for 2-3 mins, until still wobbly in the centre.
  • Turn the omelette out onto a large plate and add a little more oil to the pan, if needed. Then slide the omelette back into the pan and cook for another minute or so.
  • To serve, slide the omelette onto the plate, sprinkle with a little extra parmesan and oil, and serve with a simple green salad on the side.


  • a good handful of fine pasta
  • sea salt & freshly ground pepper
  • olive oil
  • 4 slices pancetta, diced
  • 1 garlic clove, crushed
  • 1½ medium zucchini, diced
  • 4-5 eggs
  • 3-4 tbsp freshly grated parmesan
  • 4-6 fresh basil leaves, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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