Parmesan-scrambled-eggs

Parmesan scrambled eggs with pancetta and cherry tomatoes

The nutty richness of classic Italian cheese adds savoury depth to this creamy egg dish

By , 02 October 2019

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Parmesan scrambled eggs with pancetta and cherry tomatoes
  • 15 Mins

  • Serves: 3

Nutritional Info
Each 268g serving contains
  • Energy

    1648KJ

    394KCAL

    20%
  • Fat

    28.7g

    high

    41%
  • Saturates

    12.1g

    high

    61%
  • Sugars

    3.8g

    low

    4%
  • Salt

    2.06g

    high

    34%
of your reference intake.
Typical energy values per 100g: 615kJ/147kcal.
Ingredients
  • 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
Method
  • 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.