Tomato, Basil And Pancetta Omelet

• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 clove garlic, crushed
• 4 slices pancetta, coarsely chopped
• 1 small tomato, thinly sliced
• 8 None eggs, lightly beaten
• 1 cup dry breadcrumbs
• 1/4 cup finely chopped fresh basil
• 1/2 cup loosely packed fresh basil leaves
• 1 tsp balsamic vinegar

1. Preheat the broiler. Heat half of the oil in a medium skillet on medium heat. Cook the onion, garlic and pancetta, stirring, until the onion softens. Arrange the tomato slices over the pancetta mixture.
2. Carefully pour the combined egg, breadcrumbs and chopped basil into the pan. Cook on low heat, until the omelet is almost set.
3. Place the pan under the broiler until the omelet sets and the top is lightly browned. Carefully invert the omelet onto a serving plate. Sprinkle with basil leaves and drizzle with the combined remaining oil and vinegar.

olive oil, red onion, clove garlic, pancetta, tomato, eggs, breadcrumbs, fresh basil, basil, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/37405 (may not work)