Pepperoni and Cheese Scrambled Eggs

1. 1

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

2. 2

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

3. 3

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

4. 4

   Melt the butter in the skillet over medium heat.

5. 5

   Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste.

6. 6

   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.

7. 7

   Photograph by Lisa Shin

* Per serving · 4 servings · Values may vary.

No additional tips available.