1 oz. of fresh spinach
2 slices of pancetta
1 Tbsp. of Bellisari’s Blue Cheese Honey & Shallot Spread
Lay pancetta on the press and close the lid. Cook the bacon until crispy and brown, about 2 minutes. Remove the bacon to a plate. Do not drain the fat. Whisk the eggs and Bellisari’s Blue Cheese, Honey & Shallot Spread, and then scatter the spinach on the press, pour the egg mixture over the spinach, close the lid, and cook for 1 minute. Using tongs, remove the cooked egg and spinach from the press and fold gently. Dice the pancetta to top your omelette and serve.