Scrambled Eggs with Peppers and Peas
1 tablespoon butter
1 small shallot, minced
1/2 red pepper, seeded and diced
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.