Traditional recipes

Scrambled Eggs with Peppers and Peas

Scrambled Eggs with Peppers and Peas

Start the morning right with this scrambled eggs sandwich topped with peppers and peas.

Start the morning right with this scrambled eggs sandwich topped with peppers and peas.

Ingredients

  • 1/2 red pepper, stemmed, seeded, and chopped
  • 3 Tablespoons butter
  • 1/2 shallot, minced
  • 2 eggs
  • 1 Teaspoon whole milk
  • 4 Ounces Libby’s Sweet Peas Vegetable Cup, drained
  • 1 slice of Virginia ham chopped (optional)
  • 1 mini sub roll
  • Salt, to taste
  • Pepper, to taste

Servings1

Calories Per Serving722

Folate equivalent (total)199µg50%

Riboflavin (B2)0.8mg44.9%


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.


1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia or other sweet onion
4 large eggs
salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Heat the oil in an 8-inch nonstick skillet over medium-high heat.

Add the bell pepper and onion. Cook, stirring frequently, for 2 minutes or until just soft. Remove the vegetables to a small bowl and set aside.

Wipe out the skillet and lightly spray with non-stick cooking spray. Return the pan to the heat.

In a bowl, whisk the eggs, salt, and pepper together. Add the eggs and vegetables to the skillet. Cook, stirring constantly, until the eggs begin to set.

Add the parsley and cook, stirring occasionally, until the eggs are cooked. Serve immediately.