Scrambled Eggs with Peppers and Peas


Single serving

1 tsp whole milk
2 eggs
1⁄2 shallot (minced)
3 tbsp butter
1⁄2 red pepper stemmed (seeded and chopped)
1 sli virginia ham chopped (optional)
1 mini sub roll
salt (to taste)
touch of pepper

Melt 2 tablespoons butter in non-stick skillet. Add shallot and sauté for one minute. Add the peppers and cook until softened, about 5 minutes. While peppers are cooking, crack eggs into bowl and whisk with 1 teaspoon milk. Stir in ham and Libby’s® Sweet Peas Vegetable Cups. Add the last tablespoon 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 eggs, peas and pepper mixture onto a mini sub roll.