Parmesan And Pancetta Scrambled Eggs - cooking recipe

Ingredients

8 oz cherry tomatoes on the vine
4 oz button mushrooms
None None Olive oil
8 None eggs
1/3 cup heavy cream
1/3 cup shaved Parmesan cheese
8 slices pancetta, chopped
8 None thick slices ciabatta bread, toasted

Preparation

Preheat the oven to 350\u00b0F. Drizzle tomatoes and mushrooms with a little olive oil on a baking pan. Roast for 5-10 mins, until beginning to soften. Keep warm.
Whisk eggs, cream and Parmesan cheese in a large bowl. Season to taste.
Heat a large lightly greased nonstick skillet on high heat. Cook pancetta for 2-3 mins, until crisp. Reduce heat to low. Add egg mixture to pan. Gently stir eggs for 2-3 mins, until almost set.
Serve eggs with toast, roasted tomatoes and mushrooms. Season with cracked black pepper.