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 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 skillet in 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.