From test kitchen director Donna Deane. Mexican panela cheese is available at Latino markets and well-stocked supermarkets.
1 tablespoon plus 1 teaspoon butter, divided
3 tablespoons diced pancetta
2 tablespoons minced onion
1 small clove garlic, minced
1 cup peeled and diced tomatillos (about 2 large or 3 medium)
1/4 cup shredded panela cheese
1 teaspoon chopped cilantro
1. In a small saucepan
over medium heat, melt 1 teaspoon of the butter. Add the diced pancetta and sauté, stirring occasionally, until crisp and browned, about 3 minutes. Stir in the onion and continue to sauté until translucent, then stir in the garlic and diced tomatillo. Continue to cook until the tomatillo is crisp-tender, about 2 minutes. Season to taste and set aside in a warm place.
2. In a small bowl,
beat together the eggs with one-fourth teaspoon salt and a pinch of pepper.
3. In an 8-inch skillet,
heat the remaining tablespoon of butter over medium heat until melted, add the eggs and stir until they just start to set on the bottom of the pan. Sprinkle the cheese evenly over the eggs and reduce the heat to medium-low. Continue to cook until the top of the omelet is set and the bottom is nicely browned, 3 to 5 minutes. Fold the omelet in half and continue to cook until the cheese is completely melted, about 1 more minute.
4. Transfer the omelet
to a serving plate and spoon over the tomatillo sauce. Sprinkle with the chopped cilantro and serve immediately.