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Heat grapeseed oil over medium-high heat in a large skillet. Fry
pepperoni, transfer to paper towels to drain, pour off fat and wipe
out pan. Melt butter in pan over medium heat. Whisk together eggs and
milk, add to pan, and season with salt and pepper. Loosen edges to
prevent eggs from sticking. When eggs begin to set, sprinkle with
cheese and top with pepperoni and scallions. Remove from heat. Cover
and let carryover cook until firm.
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