Wednesday, June 5, 2013


Got this brilliant idea from the Food Network Magazine and my boys love it so much. It's very easy and quick to prepared. The eggs are very light and fluffy.....and the pepperoni is so crunchy and yummy.

Hereby I would like to share the recipe with you'll....ENJOY!!!!


1 tsp grapeseed  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 black pepper
3/4 cup grated cheddar cheese
1 tbsp finely chopped parsley


1. Heat the grapeseed oil in a large nonstick skillet over medium-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.

2. 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 tsp 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.

3. Sprinkle the egg with the cheddar cheese and layer it the pepperoni. Then sprinkle with the chopped parsley, cover and removed from the heat to finish cooking, about 1 more minute.