Scrambled Eggs with Peppers and Peas



Cook time

10 min


  • 1 tablespoon butter

  • 1 small shallot, minced

  • 1/2 red pepper, seeded and diced

  • 2 eggs

  • 1 teaspoon milk

  • 2 ounces ham, diced

  • 1 vegetable cup (4 oz.) Libby's Sweet Peas, drained

  • salt and pepper (to taste)

  • 1 mini sub roll (for serving)


1. Melt butter in non-stick skillet over medium. Add shallot and peppers; sauté 5 minutes. While peppers are cooking, crack eggs into small bowl and whisk with milk. Stir in ham and peas.

2. Pour eggs into skillet; cook 10 seconds before stirring. Season with salt and freshly ground black pepper. Cook eggs until done, about 2 minutes, stirring occasionally.

3. Serve on a mini sub roll.