Scrambled Eggs and Ham Spaghetti

Ingredients

• 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.