1 red and ?or yellow pepper, seeded and sliced
2 large shallots, peeled and quartered
2 tablespoons butter
1/2 pound sugar snap peas, trimmed
1 tablespoon chopped fresh oregano
In a large nonstick skillet over medium heat, cook peppers and shallots in butter 3 minutes.
Stir in sugar snap peas and chopped oregano. Cook 5 minutesor until sugar snap peas are crisp-tender, stirring frequently.
Season with salt and pepper, if desired. Arrange vegetables on serving platter. Garnish with fresh herbs and edible flowers, if desired.
- Per Serving
- 2 g
- 7 g
- 1 g
- 10 mg
- 34 mg
- Total Fat
- 4 g (Sat 2 g)