Loading...

Pepperoni and Cheese Scrambled Eggs

8,014 views

Loading...

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jan 2, 2013

Subscribe & check out my other videos! www.youtube.com/cookingandcrafting
I'm on Instagram now! beth_is_cooking

This recipe is from the December 2012 Food Network issue.


1 teaspoon grapeseed oil (I just used canola)
1/4 pound beef pepperoni, peeled and thinly sliced
2 tablespoons unsalted butter
6 large eggs
1/2 cup whole milk
Kosher salt and freshly ground pepper
3/4 cup grated cheddar cheese
1 scallion, white and light green parts only, thinly sliced on the bias

Directions

Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.

Melt the butter in the skillet over medium heat. 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.

Mom said these were the most delicious fluffy eggs ever. I do agree. Next time I will make this w/o the pepperoni ;)

Loading...

Advertisement
When autoplay is enabled, a suggested video will automatically play next.

Up next


to add this to Watch Later

Add to

Loading playlists...