Pepper and Egg Sandwich
A colorful, protein-packed sandwich featuring sautéed peppers, onions, and scrambled eggs on soft rolls. Quick to prepare and full of flavor, it’s perfect for breakfast, lunch, or a hearty snack.
Equipment
- 1 Large skillet or frying pan
- 1 spatula
- 1 whisk or fork
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 tablespoon measuring spoon
Ingredients
- 10 large eggs beaten
- 2 large green bell peppers seeded and chopped
- 1 large Italian frying pepper cubanelle, seeded and chopped
- 2 medium onions chopped
- 4 round deli-style rolls or 3 hero sub/hoagie rolls
- ⅜ cup olive oil divided
- 3 ounces water
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Vegetables: Begin by thoroughly washing your green bell peppers, Italian frying pepper (cubanelle), and onions. Remove the seeds and membranes from the peppers to avoid bitterness, then chop them into small, uniform pieces to ensure even cooking. Dice the onions into medium-sized pieces so they soften at the same pace as the peppers. This careful prep ensures a perfectly tender and flavorful filling.
- Heat the Pan: Place a large skillet or frying pan over medium heat and add ¼ cup of olive oil. Allow the oil to warm gently; it should shimmer slightly but not smoke. This step helps the vegetables cook evenly without sticking and enhances their natural flavors.
- Sauté the Vegetables: Add the chopped peppers and onions to the warm pan. Stir them gently for about 2 minutes to lightly coat them in oil and begin softening. This brief sauté brings out the natural sweetness of the peppers while maintaining their vibrant color.
- Steam for Tenderness: Pour in 3 ounces of water and cover the skillet with a lid. Reduce the heat slightly and let the vegetables steam for approximately 8 minutes. This allows them to soften thoroughly without burning, creating a tender, juicy texture that complements the scrambled eggs perfectly.
- Evaporate Excess Moisture: Remove the lid and continue cooking for an additional 2 minutes. Stir occasionally to allow any remaining water to evaporate, concentrating the vegetable flavors and preventing the filling from becoming watery.
- Season the Vegetables: Drizzle the remaining olive oil over the softened peppers and onions. Sprinkle in 1 1/4 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Stir gently to combine, tasting as you go to adjust the seasoning. Well-seasoned vegetables form the flavorful base of your sandwich.
- Prepare the Eggs: While the vegetables finish cooking, crack 10 large eggs into a mixing bowl. Beat them thoroughly with a whisk or fork until the yolks and whites are fully combined. The eggs should be smooth and slightly frothy, ensuring fluffy scrambled eggs once cooked.
- Cook the Eggs with Vegetables: Reduce the heat to medium-low to prevent overcooking. Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Using a spatula, gently stir the mixture, lifting and folding the eggs over the peppers and onions. Cook until the eggs are just set but still soft and creamy. Be careful not to overcook, as eggs continue to firm slightly after removing from heat.
- Taste and Adjust Seasoning: Turn off the heat and taste a small portion of the pepper and egg mixture. Adjust salt and pepper if needed to achieve the perfect balance of flavors. This final seasoning step ensures your sandwich filling is deliciously seasoned from the very first bite.
- Assemble the Sandwich: Slice your round rolls or hero rolls lengthwise. Generously pile the warm pepper and egg mixture onto each roll, ensuring every bite contains a balance of eggs and vegetables. Press lightly to secure the filling, and serve immediately while hot. For extra flair, you can add optional ingredients like mozzarella, Pecorino Romano, or a touch of chili paste, though the sandwich is delicious on its own.
- Serve and Enjoy: Serve your Pepper and Egg Sandwich immediately, paired with fresh fruit, a light salad, or a cup of your favorite coffee for a complete meal. The combination of tender vegetables, fluffy eggs, and soft bread creates a satisfying, nutritious sandwich perfect for breakfast, brunch, or lunch.
Notes
- This recipe makes approximately 4 round sandwiches or 3 hero-style sandwiches.
- Use green bell peppers or Italian frying peppers (cubanelle) for a mild, slightly sweet flavor. Avoid red or yellow bell peppers if you want a more traditional taste.
- Olive oil is used both for cooking the vegetables and enriching the eggs, adding healthy fats.
- For a richer flavor, consider adding optional ingredients like mozzarella, Pecorino Romano, or a hint of chili paste.
- Leftovers can be stored for up to 3 days and reheated in a 350°F oven or microwave until warm.
- Calorie info is approximate: about 530 calories per round sandwich, making it a filling and nutritious meal.
