Scrambled Eggs With Peppers Peas Recipes

SCRAMBLED EGGS WITH PEPPERS

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
• Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
• Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

SAVORY EGGS WITH PEAS AND SHALLOTS

Steps:

• Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.

EGG AND GREEN PEAS SCRAMBLE

Steps:

• Heat oil in a non stick skillet.
• Add onion and green peas and saute on high heat for 2 minutes.
• Add salt and pepper and mix well.
• Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
• Serve warm.

ITALIAN PEAS AND EGGS

Steps:

• Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.

SCRAMBLED EGGS WITH PEPPERS & PEAS

Steps:

• 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.