Scrambled Eggs with Peppers & Peas

INGREDIENTS:

  • ½ red pepper stemmed, seeded and chopped
  • 3 tbs. butter
  • ½ small shallot, minced
  • 2 eggs
  • 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

METHOD:

  • 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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