100g cubed pancetta
6 large eggs
1 thick slice of crusty bread, about 100g
100g shelled broad beans
100g Parmesan, diced or coarsely grated
large bunch of chives, snipped with scissors
1 Cook the pancetta in a large non-stick frying pan for 5 minutes until crisp.
2 Meanwhile, beat the eggs with a splash of water and season lightly. Tear the bread into small pieces, stir into the beaten eggs with broad beans, cheese and chives.
3 Tip the pancetta into the egg mixture and stir well.
4 There should be enough oil in the pan from the pancetta so pour in the egg mixture. Cook very gently for 12 minutes until golden underneath and almost set.
5 Pop the pan under a preheated low – medium grill for 5 – 10 minutes until golden brown and just set. Leave to sit in the pan for a few minutes then slide out onto a board, cut into wedges and serve warm with leaf and potato salads.