Pepperoni and Cheese Scrambled Eggs

Name: Pepperoni and Cheese Scrambled Eggs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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 or cream; 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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 servings

Ingredients

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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 or cream

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

Directions

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.