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- Whisk eggs and cream in a large bowl. Season to taste.
- Heat a lightly greased large nonstick skillet on high heat. Cook pancetta for 2-3 mins, until crisp. Remove from pan.
- Add egg mixture to pan. Gently stir eggs on low heat for 2-3 mins until almost set. Stir in spinach and pancetta. Serve with toasted bread and roasted tomatoes.