Heat a small frying pan over medium heat and cook the diced pancetta for 2–3 minutes until crispy. Remove from heat and set aside.

In a bowl, whisk the eggs with a pinch of salt and black pepper.

Cook the Eggs: Melt the butter in the same pan over low-medium heat. Pour in the eggs and stir continuously with a spatula.

When the eggs start to set but are still slightly runny, add the grated cheddar and cooked pancetta. Stir until the cheese melts and the eggs reach your desired consistency.

Transfer to a plate and enjoy warm.