Yield: 2 Servings
Measure | Ingredient |
---|---|
4 \N | Eggs |
\N \N | Salt and lots of fresh ground black pepper, to taste |
1 ounce | Grated Parmesan cheese |
1 tablespoon | Butter |
2 \N | Scallions; diced |
1 \N | Serrano chili; diced |
2 \N | Garlic cloves; minced (optional) |
½ cup | Cilantro leaves |
1 \N | Ripe avocado; skin and pit removed, then diced into 1/4-inch cubes |
¼ pounds | Pancetta; cooked, drained, and sliced into small pieces |
In a bowl, beat eggs, salt, pepper, and cheese. Reserve.In a saute pan over medium high heat, melt butter. Add scallions, serrano chili, and garlic.
Stir for 2 minutes. Add cilantro, avocado and cooked pancetta. Stir for 2 more minutes.Pour egg mixture into pan and stir until eggs are cooked to your liking. Serve immediately. Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW #DJ9284 Recipe by: Bob Blumer
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997