Pepper And Egg Sandwiches Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Pepper | 1 Bag (1kg), frozen | |
| Eggs | 8 | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| 4 (7-inch) soft sub rolls, split | ||
| 1 cup tomato-basil pasta sauce, warmed | ||
Directions
1. In a 1 2-inch nonstick skillet over medium-high heat, combine oil, onions, and peppers, and cook, stirring, until liquid is evaporated and vegetables are tender, about 6 minutes. Reduce heat to medium.
2. In a medium bowl, beat together eggs, 1/4 cup water, salt, and pepper. Add to pan and cook, stirring, until halfway scrambled, 2 to 3 minutes. Reduce heat to low. Using the back of a spoon, smooth top of mixture in pan then sprinkle with 1 cup cheese. Cook until the bottom is set, about 1 minute. Fold in half and sprinkle with remaining cheese.
3. Place sub rolls on plates. Cut omelet into 4 portions and transfer to rolls. Spoon tomato sauce over and serve immediately.
2. In a medium bowl, beat together eggs, 1/4 cup water, salt, and pepper. Add to pan and cook, stirring, until halfway scrambled, 2 to 3 minutes. Reduce heat to low. Using the back of a spoon, smooth top of mixture in pan then sprinkle with 1 cup cheese. Cook until the bottom is set, about 1 minute. Fold in half and sprinkle with remaining cheese.
3. Place sub rolls on plates. Cut omelet into 4 portions and transfer to rolls. Spoon tomato sauce over and serve immediately.
Chef
