Why not jazz up your morning breakfast, or even have a hearty breakfast for dinner? The addition of pepperoni to your scrambled eggs makes for a spicy twist on an old favorite.
Pepperoni is an American version of salami, usually made from a mixture of highly seasoned beef and cured pork. It is similar to the spicy salamis of southern Italy, but has a finer grain, is usually softer, and is produced with the use of an artificial casing, Admittedly, with over 40 grams of fat per a 3.5 oz. serving, pepperoni is not the healthiest indulgence. However, the turkey version has a much healthier nutrient profile. Moderation is key.
1 tsp. grape seed oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 Tbsp. 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
- Heat the grape seed oil in a large non-stick skillet over medium-high heat.
- Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute.
- Transfer cooked pepperoni 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
- Cover and remove from the heat to finish cooking, about 1 more minute.
Food Mingle Blog Alternatives and Substitutions:
- For a healthier alternative, use turkey pepperoni.
- I also added mushrooms, to make this pizza scrambled eggs
- Save some time by purchasing the pre-sliced pepperoni
Yield: 2-4 servings
Source: http://www.foodnetwork.com, Courtesy: Robert Irvine for Food Network Magazine