Parmesan And Pancetta Scrambled Eggs

• 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

1. Preheat the oven to 350u0b0F. Drizzle tomatoes and mushrooms with a little olive oil on a baking pan. Roast for 5-10 mins, until beginning to soften. Keep warm.
2. Whisk eggs, cream and Parmesan cheese in a large bowl. Season to taste.
3. 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.
4. Serve eggs with toast, roasted tomatoes and mushrooms. Season with cracked black pepper.

tomatoes, button mushrooms, olive oil, eggs, heavy cream, parmesan cheese, pancetta, bread

Taken from recipes-plus.com/api/v2.0/recipes/27046 (may not work)