Categories: Breakfast, Casserole, Eggs

Ingredients

• 1 cup diced pancetta
• vegetable oil, if needed
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
• 4 ounces mushrooms, sliced
• 1 -2 garlic clove, minced
• 10 large eggs
• 1 1/2 cups milk
• 1/4 cup all-purpose flour
• 2 tablespoons chopped parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• fresh ground black pepper
• 1 1/2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Directions

1. Preheat oven to 350°; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes.

2. Remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary).
3. To pan, add onion, bell pepper, mushrooms, and garlic; stir/saute 6-7 minutes, until tender; return pancetta to skillet.
4. In a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together.
5. Add pancetta/vegetable mixture to eggs; fold in mozzarella.
6. Pour mixture into a lightly oiled 13×9 inch baking dish.
7. Sprinkle with parmesan cheese.
8. Bake, about 40 minutes, until set; let stand for 10 minutes.
9. Cut into squares and serve.

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