Parmesan scrambled eggs with pancetta and cherry tomatoes
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- 15g unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 10 slices Extra Special Oak Smoked Dry Cured Pancetta Slices
- 225g cherry tomatoes, crushed
- 6 medium eggs
- 50ml whole milk
- Parsley, chopped
- 30g Asda Parmigiano Reggiano, finely grated
Heat the butter in a nonstick frying pan over a medium setting. Cook the shallot and garlic for 5 mins or until soft. Add the pancetta and fry for 4-6 mins until crispy at the edges; remove from the pan.
Add the tomatoes to the same pan and cook for 2-3 mins or until soft and bursting.
Whisk together the eggs and milk, then season with pepper. Add to the pan and cook for 2-3 mins, stirring occasionally.
Return the pancetta mixture to the pan along with the parsley, then stir. Take the pan off the heat and sprinkle over the Parmesan to serve.