Ingredients
1/4 cup Pancetta
1/4 Red Bell Pepper (chopped)
1/4 Yellow Bell Pepper (chopped)
1/4 Green Bell Pepper (chopped)
3 Eggs
2 tablespoons Fresh Cilantro
Salt and Black Pepper to taste
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stovetop gooseneck kettle — precision pour, built-in thermometer
Italian stovetop moka pot — strong concentrated coffee
Gear-driven stovetop popper — movie-theater popcorn at home
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stovetop gooseneck kettle — precision pour, built-in thermometer
Italian stovetop moka pot — strong concentrated coffee
Gear-driven stovetop popper — movie-theater popcorn at home
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Add the pancetta to a skillet over medium high heat. Cook until crispy, about 5 minutes. Remove the pancetta and place on a paper towel lined plate. Set aside. Return the pan to the heat and add the red, yellow, and green bell peppers. Cook until tender, about 5-7 minutes. While the peppers are cooking whisk together the eggs in a small bowl. Season with salt and pepper to taste. Once the peppers are cooked reduce the heat to medium. Add the eggs and cook for 2-3 minutes stirring constantly, until the eggs begin to scramble. Stop stirring and allow the eggs to continue cooking until they set. About 5-7 more minutes. Transfer to a plate. Garnish with fresh chopped cilantro and serve.