Papa's Sugar Pea and Veggie Medley

Lori Pedrick


3 cups fresh sugar snap peas
1/2 cup baby carrots, sliced
vegetable oil
1/2 cup sliced mushrooms
1/2 cup diced bell peppers
1/2 cup chopped onion
1 small zucchini, sliced
1 cup ham cubes
2 tablespoons butter
10 drops hot sauce
garlic salt, to taste
freshly ground black pepper, to taste
1 egg, beaten
3 medium red potatoes, cooked and sliced
1/2 cup shredded Colby Jack cheese
1 cup spinach leaves


In a large pot of boiling water, blanch peas and carrots. Drain and set aside.

Coat the bottom of a 10- or 12-inch skillet with vegetable oil and warm over medium heat. Add mushrooms, bell peppers, onions, and zucchini and cook for 5 minutes. Add peas, carrots, and ham and cook for 5 minutes, stirring often. As mixture is stirred, add butter, hot sauce, garlic salt, and black pepper.

Pour egg over mixture. Fold in egg, potatoes, and cheese. Cover and cook on medium for 5 minutes.

Tear spinach into pieces and fold into mixture for final 2 minutes of cooking.


Makes 8 servings.

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