1 chicken breast – cut into cubes
1 Hatch chili – or any other green chili
1 red onion – chopped
1/4 cup pancetta
1/2 cup Parmesan or Romano cheese
2 green onions – chopped
8 eggs – 2 egg whites and 6 full eggs
1/2 cup milk
pepper – to taste
Preheat the oven to 350.
In a large skillet, cook the chicken breast until fully cooked. Add the pancetta and toss together for 1 minute. Add the veggies and saute together for 2 to 3 minutes.
As this cooks, in a large bowl, add the 2 egg whites, 6 full eggs and half cup of milk. Add pepper to your desired tastes. Whisk together until completely combined.
In the skillet, spread out the veggies and chicken into an even level. Top with the cheese. Pour the egg mixture over the top so everything is well coated. On medium heat, allow the pan to sit for 5 minutes or until the eggs are just about set. Place in the oven for 3 to 4 minutes or until the top gets slightly browned. Serve! I topped mine with more cheese and some hot sauce!