Step 1: Slice Halal beef pancetta into thin strips. Heat a cold cast-iron skillet over medium-low heat. Add pancetta and render slowly for 8-10 minutes, stirring occasionally, until deeply golden and crispy. Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate. Reserve the rendered fat in the skillet.

Step 2: While pancetta renders, whisk eggs vigorously in a bowl for 2 minutes until light and frothy, incorporating air. This is crucial for texture.

Step 3: Increase heat in the skillet to medium. Add ghee to the reserved pancetta fat. Once shimmering, pour in the whisked eggs. Let them set for 30 seconds without stirring.

Step 4: Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue for 1-2 minutes until the omelette is mostly set but still slightly moist on top. Do not overcook.

Step 5: Carefully slide the omelette onto a plate. Top with the crispy beef pancetta and finely grated Parmesan. Serve immediately.