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Pepperoni and Cheese Scrambled Eggs

Recipe courtesy of Robert Irvine

From: Food Network Magazine

Recipe courtesy of Robert Irvine

Watch how to make this recipe.

From: Food Network Magazine

Pepperoni and Cheese Scrambled Eggs

Name: Pepperoni and Cheese Scrambled Eggs
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 to 4 servings
Ingredients: 1 teaspoon grapeseed oil; 1/4 pound beef pepperoni, peeled and thinly sliced; 2 tablespoons unsalted butter; 6 large eggs; 1/2 cup whole milk; Kosher salt and freshly ground pepper; 3/4 cup grated cheddar cheese; 1 scallion, white and light green parts only, thinly sliced on the bias

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Level: Easy
Total: 15 min

Prep: 8 min
Cook: 7 min

Yield: 2 to 4 servings

Level: Easy
Total: 15 min

Prep: 8 min
Cook: 7 min

Yield: 2 to 4 servings

Ingredients

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1 teaspoon grapeseed oil

1/4 pound beef pepperoni, peeled and thinly sliced

2 tablespoons unsalted butter

6 large eggs

1/2 cup whole milk

Kosher salt and freshly ground pepper

3/4 cup grated cheddar cheese

1 scallion, white and light green parts only, thinly sliced on the bias

Directions

Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.