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 teaspoon salt, plus more to taste
Pepper, to taste
3 eggs
1/4 cup shredded panela cheese (see note)
1 teaspoon chopped cilantro

In a small saucepan over medium heat, melt 1 teaspoon of the butter. Add the diced pancetta and saute, stirring occasionally, until crisp and browned, about 3 minutes. Stir in the onion and continue to saute until translucent, then stir in the garlic and diced tomatillo. Continue to cook until tomatillo is crisp-tender, about 2 minutes. Season to taste with the salt and pepper and set aside in a warm place.

In a small bowl, beat together the eggs with the 1/4 teaspoon salt and a pinch of pepper.

In an 8-inch skillet, heat the remaining tablespoon of butter over medium heat until melted, add eggs and stir until they just start to set on bottom of pan. Sprinkle the cheese evenly over eggs and reduce heat to medium-low. Continue to cook until top of omelet is set and bottom is nicely browned, 3 to 5 minutes. Fold omelet in half and continue to cook until cheese is completely melted, about 1 more minute.

Transfer omelet to a serving plate and spoon tomatillo sauce over top. Sprinkle with the chopped cilantro and serve immediately.

Makes 2 servings.

NOTE: Mexican panela cheese is available at Hispanic markets and well-stocked supermarkets.