Scrambled Eggs with Peppers & Peas recipe
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Ingredients
- 3 tablespoons butter, divided ½ shallot, minced ½ red bell pepper, stemmed, seeded, and chopped 2 eggs 1 teaspoon whole milk 1 slice Virginia ham, chopped 1 (4 ounce) Libby's® Sweet Peas Vegetable Cup Salt, to taste 1 pinch freshly ground black pepper 1 mini sub roll
Nutrition Info
- 776.4 caloriescarbohydrate: 47.2 gcholesterol: 480 mgfat: 53.5 gfiber: 5.4 gprotein: 27.2 gsaturatedFat: 27.8 gservingSize: -sodium: 1416.9 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Scrambled Eggs with Peppers & Peas
Directions
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Melt 2 tablespoons butter in non-stick skillet. Add shallot and saute for one minute. Add peppers and cook until softened, about 5 minutes.
While peppers are cooking, crack eggs into bowl and whisk with milk. Stir in ham and peas.
Add last tablespoon of 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 over medium heat until done, about 2 minutes.
Turn off heat and put eggs, peas and pepper mixture onto mini sub roll.