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 and simmer for 3 minuites
3. stir in spaghetti
4. pour eggs over mixture, cook until eggs are done

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