Here 'tis. Pepperoni, cheese, eggs, 15 minutes and a skillet, that's pretty much it. Maybe the best scrambled egg concoction we've ever come across, perfect for a weeknight suppertime change of pace.

 

Originally from a crumpled, ripped-out bottom-quarter-of-a-page in a 2012 issue of Food Network magazine. Serves 2 to 4. So good there are never any left-overs however...

Pepperoni and Cheese Scrambled Eggs:

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

*** (For weeknight simplicity, we buy the pepperoni rounds that are already sliced, along with a package of grated/good-to-go orange cheddar cheese)***

Heat the oil in a large non-stick skillet over medium-high heat (it won't look like much, but it's all you need). Add the pepperoni and fry, turning as needed, until the edges get  crispy, but watch out, it only takes 1 minute! Transfer to paper towels on a plate; pour the fat out of the skillet and wipe it clean.

Now, melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl, then add to the skillet with a little salt & pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, about 2 or 3 minutes total (told you this was a quickie).

Sprinkle in the cheese, pepperoni and scallion, then cover and remove from the heat, allowing it to finish cooking, another minute or so.

Prepare yourselves for something rather heavenly. This is one of those meals where no one speaks to each other because your mouth is too busy enjoying what you just made.