Pepperoni and Cheese Scrambled Eggs

Name: Pepperoni and Cheese Scrambled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams beef pepperoni, peeled and thinly sliced; 177 milliliters grated cheddar cheese; 6 larges eggs; 1 teaspoon grapeseed oil; 4 servings Kosher salt and freshly ground pepper; 1 scallion, white and light green parts only, thinly sliced on the bias; 2 Tbsps unsalted butter; 118 milliliters whole milk

Pepperoni and Cheese Scrambled Eggs is a gluten free morn meal. This recipe serves 4. One serving contains 330 calories, 20g of protein, and 27g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of milk, scallion, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Heat the grapeseed oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Frying Pan

Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute.

Ingredients you will need

Pepperoni

Transfer to paper towels to drain; pour off the fat and wipe out the skillet.

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Paper Towels

Frying Pan

Melt the butter in the skillet over medium heat.

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Butter

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Frying Pan

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.

Ingredients you will need

Pepperoni

Green Onions