Tuesday, February 10, 2009

Scrambled Eggs and Ham Spaghetti

  • 1 package (16 oz.) GFCF spaghetti (we use tinkyada rice)
  • 2 cups diced GFCF ham (or chicken/turkey, etc.)
  • 1 cup frozen peas
  • 1/2 cup water
  • 4 eggs, beaten
  1. Cook spaghetti until al dente & drain.
  2. Place ham, peas and water in a large skillet
  3. and simmer for 3 minuites.
  4. Stir in spaghetti.
  5. Pour eggs over mixture, cook until eggs are done.

1 comment:

bayoubabe said...

What does GFCF stand for ? thanks

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