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Prep Time: 8 Minutes Cook Time: 9 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Easy Sunday Breakfast. Ingredients:
8 eggs |
salt |
fresh ground black pepper |
1/2 cup freshly grated parmigiano-reggiano cheese |
1/4 cup milk |
1/2 lb pancetta or 1/2 lb thickly sliced bacon, sliced crosswise into 1/4 inch strips |
1 clove garlic, 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.
2. Set aside.
3. Cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon.
4. Drain off excess fat (but leave about 2 tablespoons in the pan).
5. 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.
6. Add Italian parsley.
7. Stir for 1 more minute.
8. Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking.
9. Serve immediately on warmed plates.
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