Recipe: Hurried Curried Eggs and Peas

Hurried Curried Eggs and Peas
Here's a great way to use left over hard-cooked eggs--by stirring up something different for breakfast or brunch.

1 cup plain yogurt
2 tsp. flour
1 (10 oz.) pkg. frozen peas; thawed
1 cup thinly sliced onions
2 tsp. curry power
4 hard-cooked eggs; chopped
Cooked rice

Combine yogurt and flour in small bowl; set aside.

Generously coat a 10-inch omelet pan or skillet with cooking spray. Add peas, onion and curry powder to skillet. Cook, covered, over low heat for 7-10 minutes until onions are tender.

Add reserved yogurt mixture and chopped eggs; stir. Heat through.

Serve over hot, cooked rice.

Servings: 4