Quick and Easy Carrots and Peas

Ingredients 

1 cup Peas

1 cup Shredded carrots

2 tablespoons Olive Oil

1 tablespoon EPIS

Salt to taste

 

Directions

Heat oil in a skillet over medium heat.

Stir in vegetables and EPIS.

Stir occasionally and cook for 5-7 minutes, or until vegetables are cooked to your liking.