Best Italian Peppers And Egg Sandwiches Recipes

Italian Pepper and Egg Sandwich image

Provided by Alan in SW Florida

Time 25m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 medium onion, thinly sliced
2 green bell peppers, cut into strips (or 2 red bell peppers, or one of each)
2 garlic cloves, minced
4 large eggs
1/4 cup grated parmesan cheese (or grated Romano cheese)
salt & fresh ground pepper, to taste
2 fresh hoagie rolls (torpedo or grinder rolls, or 4 slices of fresh Italian bread)
jarred hot giardiniera (optional, usually found in the pickle aisle of your supermarket or Italian delicatessens)

Steps:

In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes.
Meanwhile, in a small bowl, combine the eggs, Parmesan cheese, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet. Cook, stirring occasionally, until eggs are set, about 5 minutes.
Serve in the hoagie rolls (or, on slices of Italian bread). And, if you like hot stuff, add a little hot (as in spicy hot) giardiniera to top it off.

Italian Peppers and Egg Sandwiches image

Provided by little_wing

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, halved and cut into strips
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
3 ounces pancetta or 3 ounces salami, cut into strips
1/4 cup fresh basil, chopped
10 large eggs
1/4 cup mascarpone cheese (can use softened whipped style cream cheese)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
1 loaf ciabatta, quartered and split
4 slices fontina or 4 slices provolone cheese

Steps:

Put bread pieces into warming oven until needed.
In a large skillet, heat oil over medium heat and sauté onions and peppers until tender (about 10 minutes).
Add prosciutto and cook 1 minute.
Remove from heat and stir in basil.
Keep warm.
In large bowl, combine mascarpone, eggs, salt and pepper until completely blended.
Melt butter in large skillet over medium heat.
When butter starts to foam, add egg mixture.
Push eggs gently with a rubber spatula in a figure-8 motion forming soft curds. Cook until just set but still creamy and moist, about 7 minutes.
Transfer eggs to bottoms of bread.
Top with cheese slices.
Spoon pepper mixture over cheese and top with remaining bread.
Serve immediately.

Nutrition Facts : Calories 410.5, Fat 30.5, SaturatedFat 13.4, Cholesterol 576.5, Sodium 588.1, Carbohydrate 10.1, Fiber 1.7, Sugar 4.3, Protein 24.1

Italian Pepper and Egg Sandwich image

Provided by Kimberly Biegacki

Categories Eggs

Time 20m

Number Of Ingredients 11

3 large eggs
1 - 2 Tbsp cream or half & half
1 - 2 slice provolone cheese
1 1/2 Tbsp olive oil, extra virgin
1/2 small bell pepper, sliced
1 medium roasted red pepper, sliced
1 small pepperoncini peppers, sliced
1 - 2 Tbsp pepperoncini pepper juice from jar
1 medium hoagie bun or 2 slices of italian bread
1 clove garlic, minced
1 dash(es) pepper & salt

Steps:

1. Get your peppers sliced up and ready. (Use any peppers you want; the more the better).
2. Saute your fresh green bell pepper on a low to medium heat till it is cooked through. Then, add your red, pepperocini's and garlic to the pan. Saute till garlic is tender.
3. Whisk together your eggs and milk and add to your pepper mixture. Now cook till almost done and take off the heat. Season with salt and pepper. Put a lid on the top of pan for a minute or two till eggs are cooked just right. (You don't want them overdone.) Now place egg mixture on your hoagie bun, drizzle a spoonful or two of pepper juice on egg mixture add your slices of provolone and place in oven for a couple of minutes till cheese is melted and bun is toasty.