Scrambled Eggs with Peppers & Peas

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Recipe by: Iron Chef Donatella Arpaia

"Spice up your egg breakfast sandwich with some peppers, ham, and sweet peas."

Directions

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.