Scrambled Eggs With Peppers And Peas

Scrambled Eggs With Peppers And Peas
4 from 1 ratings
Start the morning right with this scrambled eggs sandwich topped with peppers and peas.
  • 1/2 red pepper, stemmed, seeded, and chopped
  • 3 tablespoon butter
  • 1/2 shallot, minced
  • 2 eggs
  • 1 teaspoon whole milk
  • 4 ounce libby’s sweet peas vegetable cup, drained
  • 1 slice of virginia ham chopped (optional)
  • 1 mini sub roll
  • salt, to taste
  • pepper, to taste
  1. 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.