BEAT eggs, milk, salt and pepper in small bowl until blended.
HEAT butter in nonstick skillet over medium heat until hot. POUR eggs into pan. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
TRANSFER eggs to microwave-safe plate. DRIZZLE with pizza sauce; TOP with pepperoni and cheese. MICROWAVE on HIGH a few seconds, just to melt cheese. SERVE immediately.
Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
This recipe is a good source of vitamin A, and an excellent source of protein and choline.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
How long to beat? It’s a matter of preference. Light beating produces denser scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter, fluffier curds.