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Prep Time: 8 Minutes Cook Time: 9 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
8 eggs |
salt and lots of freshly ground black pepper |
1/2 cup freshly grated parmigiano-reggiano |
1/4 cup milk |
1/2 pound pancetta, or thickly sliced bacon, sliced crosswise into 1/4-inch strips |
1 garlic cloves, minced, optional |
1 red bell pepper, diced |
1 cup fresh italian parsley stems discarded before measuring |
Directions:
1. In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.
2. Cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 2 tablespoons in the pan).
3. Add garlic and bell pepper to the pan and cook over medium-high heat for 2 to 3 minutes, or until garlic shows the first sign of turning golden.
4. Add Italian parsley. Stir for 1 more minute.
5. Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.
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