Scrambled Eggs with Peppers & Peas
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Iron Chef Donatella Arpaia
"Spice up your egg breakfast sandwich with some peppers, ham, and sweet peas."
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Ingredients25 m servings 776 cals
Original recipe yields 1 servings (1 serving)
- 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.
Per Serving: 776 calories; 53.5 g fat; 47.2 g carbohydrates; 27.2 g protein; 480 mg cholesterol; 1417 mg sodium. Full nutrition