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Scrambled Eggs with Peppers & Peas
½ red pepper stemmed, seeded and chopped
3 tbs. butter
½ small shallot, minced
1 tsp. whole milk
Libby’s single serving peas, drained
1 slice Virginia ham chopped (optional)
Mini sub roll
Salt, to taste
Touch of pepper
Melt 2 tbs. butter in a non-stick skillet.
Add shallot and sauté for one minute.
Add the peppers and cook until softened about 5 minutes
While the peppers are cooking crack the eggs into a bowl and whisk with 1 tsp. milk.
Stir in the ham & peas.
Add the last tbs. butter to peppers.
Pour eggs into skillet with peppers and cook for 10 seconds before stirring.
Season with salt and freshly ground black pepper.
Cook eggs until done about 2 minutes, over medium heat.
Turn off heat and put the eggs, peas and pepper mixture onto a mini sub roll
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