Instructions

1. Fry the pancetta in a pan until crispy, then transfer them to a plate.
2. Use the pancetta fat to grease a the holes in a muffin tin.
3. Set the oven temperature to 180°C.
4. Drain, wipe then thinly slice the grilled peppers.
5. Lightly beat the eggs in a bowl, add the pancetta and pepper slices. Combine, then add the chopped herbs, cheese (if used) and ground pepper.
6. Spoon the mixture into the muffin holes then bake for 15-20 minutes, until golden.
7. Let them cool in the tin for a couple of minutes (they will collapse slightly), then serve with a crispy salad and fresh bread on the side.