YOUR SOLIN GENERATED RECIPE
Pepperoni Mozzarella Egg Scramble
Pan-seared turkey pepperoni and fluffy eggs scrambled with melted mozzarella cheese create a savory, protein-packed breakfast with a satisfyingly gooey texture.
INGREDIENTS
5 large eggs
12 pieces Applegate uncured turkey pepperoni
0.25 cup shredded mozzarella cheese
0 tbsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh parsley
PREPARATION
In a medium bowl, whisk the eggs with sea salt and black pepper until the yolks and whites are fully combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the turkey pepperoni pieces to the skillet and sauté for 1-2 minutes until the edges are slightly crisp and fragrant.
Pour the whisked egg mixture into the skillet with the pepperoni and let it sit for 30 seconds to begin setting.
Use a silicone spatula to gently push the cooked eggs from the edges toward the center, creating soft, fluffy curds.
When the eggs are mostly set but still look moist, sprinkle the shredded mozzarella cheese over the top.
Gently fold the cheese into the eggs for about 30 seconds until it is completely melted and gooey.
Remove from the heat immediately and garnish with fresh parsley before serving.