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Add the pancetta to a skillet over medium high heat. Cook until crispy, about 5 minutes. Remove the pancetta and place on a paper towel lined plate. Set aside.
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Return the pan to the heat and add the red, yellow, and green bell peppers. Cook until tender, about 5-7 minutes.
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While the peppers are cooking whisk together the eggs in a small bowl. Season with salt and pepper to taste.
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Once the peppers are cooked reduce the heat to medium. Add the eggs and cook for 2-3 minutes stirring constantly, until the eggs begin to scramble. Stop stirring and allow the eggs to continue cooking until they set. About 5-7 more minutes.
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Transfer to a plate. Garnish with fresh chopped cilantro and serve.