Depending on the rest of the menu, six to eight servings

When I was just learning to cook, I was torn between places to work. They were both very nice establishments. My final decision was based on the fact that one place served breakfast, and the other served only lunch and dinner. I am not really a morning guy, so needless to say, I did not take the job at the place that served breakfast.

Luckily, at the track, I only cook lunch and dinner for the crew. But Sunday morning has a different set of rules. I always cook breakfast Sunday morning at the track after church for a small group. Jeg Jr., “Woody,” Uncle Ronnie, and I are about the extent. We normally have a pretty good variety of breakfast foods ranging from different meats and fruits to some special toast recipe. When Jeg Sr. and Sue visit, we have a few more items than normal. Uncle Ronnie usually will make the toast, and Jeg Jr. will make the coffee. This recipe is one that I try to cook when Jeg Sr. and Sue join us at the breakfast table. You will really enjoy this recipe.

Ingredients
2 tablespoons extra virgin olive oil
3/4 cup diced pancetta
1 cup diced red bell pepper
3/4 cup finely diced red onion
1 cup frozen peas
3 large, grated fresh garlic cloves
1 teaspoon hot pepper flakes
Pinch of salt
10 thinly sliced basil leaves
1/2 cup thinly sliced scallion tops
12 large eggs
1 teaspoon freshly ground Tellicherry pepper
1/2 cup grated Parmigiano Reggiano

Procedure
In a 12-inch nonstick skillet, sweat the pancetta in the olive oil.
Add the red bell pepper and red onion; cook until the pepper is just a little tender.
Add the peas, garlic, pepper flakes, and salt.
When the peas are cooked until tender, add the basil and scallions.
In a bowl, whip the eggs, black pepper, and cheese together until frothy.
Add the egg mixture to the skillet and scrape the inside of the skillet with a rubber spatula until the egg starts to cook.
Cook until lightly brown on the bottom.
Turn the frittata over and cook until lightly brown.

Serve this with some really good breakfast potatoes.

Enjoy!