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Submitted by: Holly Houg

Serving Size: 6

Nutritional Information:



6 large eggs, lightly beaten

1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/2 cup Pecorino Romano cheese, finely grated
2 teaspoon butter
20 pepperoni slices, chopped
8 peppadew peppers, roughly chopped
8 banana pepper slices, chopped
1/2 of a red pepper, finely chopped
5 fresh basil leaves, chopped

In a medium sized bowl, whisk together eggs, cheese, salt and pepper.

Heat a 12-inch nonstick oven-safe skillet over medium-high heat.  Add butter to pan and melt.  

Add pepperoni, Peppadew peppers, banana peppers and red pepper to skillet and sauté for 3 minutes.

Pour egg mixture into the skillet and stir with a silicone spatula.

Cook for 4 to 5 minutes, or until the egg mixture has set on the bottom and begins to set up on top.

Place the skillet in a pre-heated oven to broil for 3-4 minutes, until lightly browned and fluffy.

Remove the pan from the oven and sprinkle the fresh basil on the top and serve immediately.


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