Ingredients

Servings 6

• 6 eggs
• 3 ½ oz pancetta (italian bacon)
• 2 onions
• zucchini
• oil
• salt and pepper

Preparation

8 minutes preparation + 10 minutes cooking

Slice the two onions and cook them slowly in a pan with two spoonfuls of oil. Drain and set aside the onions. In the remaining oil brown the pancetta duly cut into strips. Remove the pancetta and add it to the onions. Add a tablespoon of oil in the pan and brown the zucchini, previously sliced, in it. Sprinkle with salt. Add also the zucchini to the pancetta and onions. In a bowl beat the eggs with some more salt and pepper. Pour pancetta, onions, zucchini in the bowl. Amalgamate using a wooden tablespoon. Pour the mixture in the pan after adding half of the remaining oil, and brown on both sides as usual.