SCRAMBLED EGGS WITH PEPPERS & PEAS

Scrambled Eggs with Peppers & Peas image

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

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

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