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 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 (or bacon) 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 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 plates.

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• Bewitched & BEDazzled Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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