|to taste||salt and pepper|
|1/3 cups||Parmigiano-Reggiano, freshly grated|
|1/2 pounds||pancetta (or thickly sliced bacon)|
|1||garlic clove, minced, optional|
|1/2||red bell pepper, diced|
|1/2||green bell pepper, diced|
|1 cups||Italian parsley, fresh|
- In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.
- Cook pancetta in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 3 T. in the pan). Add garlic and bell pepper to the pan and cook over medium-high heat for 2-3 minutes, or until garlic shows the first sign of turning golden brown. 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 plates.