Heat a non stick skillet over medium heat and add 1 tablespoon of vegetable oil.

Once the oil is hot, add the sliced hot dogs and cook for 3 to 5 minutes, stirring occasionally, until browned to your liking.

Transfer the hot dogs to a paper towel-lined plate and set aside.

Heat up a stainless steel pan over medium heat. Allow the pan to get thoroughly hot. To test it, sprinkle a few drops of water onto the surface. If the droplets dance and glide around the pan, it's ready.

Discard the water droplets and reduce the heat to medium-low.

Add the remaining vegetable oil to the skillet along with the butter. Let melt and pour in the eggs.

Let the eggs sit undisturbed for a few seconds. Using a spatula, gently lift and push the cooked edges toward the center of the pan, allowing the uncooked egg to flow underneath and make contact with the hot surface.

Continue doing this for a couple of minutes until the eggs are mostly set.

Add the hotdogs to the pan with the eggs. Gently mix everything together and continue cooking until the eggs are fully cooked. Serve immediately and enjoy.