Heat the sunflower oil in a 7 inch heavy-based frying pan over a medium-high heat. Add the pancetta and fry for 4-5 minutes until golden, adding the green pepper after 2 minutes. Remove the pancetta and pepper and drain on kitchen paper; wipe the pan clean of any fat at this point too.
Beat the eggs together for 1 minute in a mixing bowl with some seasoning. Heat the butter over a medium-high heat until it stops foaming then add the beaten eggs, stirring and moving the egg around the pan for 1 minute, until it just starts to set.
Remove the pan from the heat and stir the pancetta and pepper into the scrambled egg and season to taste. Serve immediately.