Pepperoni and Cheese Scrambled Eggs

Ingredients

• 0.3 pound beef pepperoni peeled thinly sliced
• 0.8 cup cheddar cheese grated
• 6 large eggs 
• 1 teaspoon grapeseed oil 
• 4 servings kosher salt and pepper freshly ground
• 1  scallion light white green thinly sliced
• 2 tablespoons butter unsalted
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• paper towels
• whisk
• spatula

Directions

1. Heat the grapeseed oil in a large nonstick skillet over medium-high heat.
2. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute.
3. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
4. Melt the butter in the skillet over medium heat.
5. 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.
6. Photograph by Lisa Shin