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Scrambled Eggs with Peppers and Peas

Start the morning right with this scrambled eggs sandwich topped with peppers and peas.

Start the morning right with this scrambled eggs sandwich topped with peppers and peas.

Ingredients

  • 1/2 red pepper, stemmed, seeded, and chopped
  • 3 Tablespoons butter
  • 1/2 shallot, minced
  • 2 eggs
  • 1 Teaspoon whole milk
  • 4 Ounces Libby’s Sweet Peas Vegetable Cup, drained
  • 1 slice of Virginia ham chopped (optional)
  • 1 mini sub roll
  • Salt, to taste
  • Pepper, to taste

Directions

Melt 2 tablespoons of 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 teaspoon milk.Stir in the ham and peas.Add the 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 until done about 2 minutes, over medium heat. Turn off heat and put the eggs, peas and pepper mixture onto a mini sub roll.

Nutritional Facts
Servings1
Calories Per Serving722
Total Fat46g71%
Sugar6gN/A
Saturated25g100%
Cholesterol412mg100%
Protein22g44%
Carbs56g19%
Vitamin A813µg90%
Vitamin B120.9µg14.3%
Vitamin B60.6mg27.8%
Vitamin C90mg100%
Vitamin D2µg1%
Vitamin E3mg15%
Vitamin K9µg11%
Calcium167mg17%
Fiber8g33%
Folate (food)121µgN/A
Folate equivalent (total)199µg50%
Folic acid46µgN/A
Iron5mg29%
Magnesium70mg17%
Monounsaturated13gN/A
Niacin (B3)5mg23%
Phosphorus344mg49%
Polyunsaturated4gN/A
Potassium678mg19%
Riboflavin (B2)0.8mg44.9%
Sodium917mg38%
Thiamin (B1)0.5mg33.4%
Trans1gN/A
Zinc2mg17%