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Classic Peppers and Eggs Sandwich

Yields1 Serving

 4 Italian hero or hoagie rolls, halved lengthwise
 2 tbsp vegetable oil
 1 large onion, cut in to 1 inch pieces
 2 large green peppers, quartered, deseeded and diced
 2 large red peppers, quartered, deseeded and diced
 16 eggs, beaten
 2 cups shredded whole-milk mozzarella
 salt and black pepper to taste

Lay each hero roll on a plate. Add the 2 teaspoons of oil to a skillet. Add the onion and sweat until soft, about 3 minutes. Place the cooked onions and the raw peppers in a medium pot, and cover with water. Bring to a boil. Lower the heat, and cook until soft, about 8 minutes. Drain.


While the vegetables are cooking, whisk the eggs in a large mixing bowl, and season with salt and pepper to taste. Using the onion skillet, add 1 to 1 1/2 teaspoons of oil (if necessary). When the skillet is hot, add a quarter of the beaten eggs, or about 4 eggs. After 2 minutes, add a quarter of the vegetables, season again, and scramble. Just before the mixture has reached desired doneness, add the mozzarella. Fill each hero roll with the scrambled egg. Cook the remaining 3 batches the same way.