Italian Breakfast Casserole - cooking recipe

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

Preparation

Preheat oven to 350\u00b0; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes.
Remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary).
To pan, add onion, bell pepper, mushrooms, and garlic; stir/saute 6-7 minutes, until tender; return pancetta to skillet.
In a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together.
Add pancetta/vegetable mixture to eggs; fold in mozzarella.
Pour mixture into a lightly oiled 13x9 inch baking dish.
Sprinkle with parmesan cheese.
Bake, about 40 minutes, until set; let stand for 10 minutes.
Cut into squares and serve.