SCRAMBLED EGGS WITH PEPPERS & PEAS
Spice up your egg breakfast sandwich with some peppers, ham, and sweet peas.
Provided by Iron Chef Donatella Arpaia
Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 776.4 calories, Carbohydrate 47.2 g, Cholesterol 480 mg, Fat 53.5 g, Fiber 5.4 g, Protein 27.2 g, SaturatedFat 27.8 g, Sodium 1416.9 mg, Sugar 6.6 g
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