Pepperoni and Cheese Scrambled Eggs
- 1 teaspoon grapeseed oil
- 1/2 pound beef pepperoni, peeled and sliced thinly lengthwise at the deli
- 2 tablespoons butter
- 6 eggs
- 3/4 cup milk
- Salt and freshly ground black pepper
- 1 cup grated white or yellow cheese
- 2 tablespoons scallions, white and tender green parts only, sliced on the bias
Heat grapeseed oil over medium-high heat in a large skillet. Fry pepperoni, transfer to paper towels to drain, pour off fat and wipe out pan. Melt butter in pan over medium heat. Whisk together eggs and milk, add to pan, and season with salt and pepper. Loosen edges to prevent eggs from sticking. When eggs begin to set, sprinkle with cheese and top with pepperoni and scallions. Remove from heat. Cover and let carryover cook until firm.
2008, Robert Irvine, All Rights Reserved.
Recipe courtesy of Rachael Ray