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

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 plates.