Recipes
Parmesan scrambled eggs with pancetta and cherry tomatoes
The nutty richness of classic Italian cheese adds savoury depth to this creamy egg dish
The nutty richness of classic Italian cheese adds savoury depth to this creamy egg dish
Cook: 15 Mins
Serves: 3
Price: £1.27 per serving
Nutritional Information
Each 268g serving contains
Energy
1648kj
394kcal
1648kj
394kcal
20%
Fat
28.7g
28.7g
High
41%
41%
Saturates
12.1g
12.1g
Med
61%
61%
Sugars
3.8g
3.8g
Low
4%
4%
Salt
2.06g
2.06g
High
34%
34%
of your reference intake.
Typical energy values per 100g:
615kj/147kcal
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
1
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.
2
Add the tomatoes to the same pan and cook for 2-3 mins or until soft and bursting.
3
Whisk together the eggs and milk, then season with pepper. Add to the pan and cook for 2-3 mins, stirring occasionally.
4
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.