Robert Irvine's Pepperoni and Cheese Scrambled Eggs

Fluffy soft-scrambled eggs studded with crisped pepperoni and melted cheese, ready in 15 minutes.

Ingredients

• 6 large eggs
• 2 tablespoons whole milk
• 1/3 cup diced pepperoni
• 1 tablespoon unsalted butter
• 1/2 cup shredded mozzarella or provolone cheese
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

Directions

1. Whisk the eggs with the milk, salt, and pepper until well blended.
2. In a nonstick skillet over medium heat, cook the pepperoni until it begins to crisp and renders some fat, about 3 minutes. Remove to a paper towel.
3. Wipe the skillet, lower the heat to medium-low, and melt the butter.
4. Add the eggs and gently push them around with a spatula, forming soft curds, about 3 minutes.
5. When the eggs are just set, fold in the pepperoni and cheese until the cheese melts.
6. Top with chives and serve immediately.

Notes

Adapted from Robert Irvine’s top-rated pepperoni and cheese scrambled eggs.