Streda scrambled eggs with pancetta

    25 min

    I came up with this scramble of eggs, cream, Parmesan cheese, pancetta and baby plum tomatoes while staying at an agriturismo in Italy called Streda.

    5 people made this

    Serves: 4 

    • 120g cubed pancetta
    • 1/2 small sweet onion, finely chopped
    • 1 tablespoon butter
    • 8 fresh eggs
    • 3 tablespoons cream
    • 50g grated Parmesan cheese
    • 2 to 3 tablespoons chopped fresh basil (or 1 teaspoon dried)
    • 1/4 teaspoon dried red chilli flakes
    • 6 to 8 baby plum tomatoes, diced
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large non-stick pan, cook the pancetta and onion in butter over medium heat until the onion is translucent, about 5 minutes. While the onion cooks, mix together the eggs, cream, Parmesan cheese, basil and chilli flakes.
    2. When the onion and pancetta are cooked, add the tomatoes and cook for about 2 minutes until warmed through. Add the egg mixture and stir lightly and constantly while the eggs cook. Turn off the heat when the eggs are just set and remove from the heat. Season with salt and pepper and serve.

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