Egg and Mushroom Scramble
|Canned broiled mushrooms||3 Ounce, drained (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Canned peas||2 Cup (32 tbs), drained, hot seasoned (Or Cooked / Frozen)|
1. In a large skillet over low heat melt butter or margarine and cook adding mushrooms for 5 minutes or until piping-hot.
2. In medium-size bowl beat eggs lightly, stir in milk, salt and pepper.
3. Pour into skillet and cook, stirring often, 10 minutes until eggs are set.
4. Spoon into a serving dish, arrange hot seasoned peas around edge and serve.