Scrambled Eggs with Peppers & Peas

Scrambled Eggs with Peppers & Peas

Spice up your egg breakfast sandwich with some peppers, ham, and sweet peas.

Preparation Time
10 mins
Cooking Time
12 mins
Total Time
22 mins
Calories
776 Calories

Recipe Instructions

Step 1
Melt 2 tablespoons butter in non-stick skillet. Add shallot and saute for one minute. Add peppers and cook until softened, about 5 minutes.
Step 2
While peppers are cooking, crack eggs into bowl and whisk with milk. Stir in ham and peas.
Step 3
Add last tablespoon of butter to peppers. Pour eggs into skillet with peppers and cook for 10 seconds before stirring.
Step 4
Season with salt and freshly ground black pepper.
Step 5
Cook eggs over medium heat until done, about 2 minutes.
Step 6
Turn off heat and put eggs, peas and pepper mixture onto mini sub roll.
Scrambled Eggs with Peppers & Peas

Ingredients

  • 2 eggs
  • 1 pinch freshly ground black pepper
  • 3 tablespoons butter, divided
  • Salt, to taste
  • ½ shallot, minced
  • ½ red bell pepper, stemmed, seeded, and chopped
  • 1 teaspoon whole milk
  • 1 slice Virginia ham, chopped (Optional)
  • 1 (4 ounce) Libby's® Sweet Peas Vegetable Cup
  • 1 mini sub roll

Categories

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