fresh ground black pepper
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup milk
1/2 lb pancetta or 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
In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.
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).
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. Add Italian
parsley. Stir for 1 more minute. Reduce heat to medium, add egg mixture to pan,
and stir until eggs are cooked to your liking. Serve immediately on warmed
YIELD: 4 Servings