Pepperoni and Cheese Scrambled Eggs

Ingredients

• 0.5 pound beef pepperoni peeled sliced
• 2 tablespoons butter 
• 1 cup cheese white yellow grated
• 6  eggs 
• 1 teaspoon grapeseed oil 
• 0.8 cup milk 
• 6 servings salt and pepper black freshly ground
• 2 tablespoons scallions white green sliced

Equipment

• frying pan
• paper towels
• whisk

Directions

1. 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.
2. 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.
3. Remove from heat. Cover and let carryover cook until firm.