Italian Peppers and Eggs Sandwich
A humble but deeply delicious breakfast, the Italian peppers and eggs sandwich is a staple in Italian American cuisine.
Ingredients
- 1 bell pepper, or 2-3 cubanelle peppers
- 1/2 onion (optional)
- 1/2 cup mozzarella cheese
- 4 large eggs
- splash of milk or cream
- olive oil
- rolls or bread for serving
- salt and pepper
Instructions
- Slice the peppers into strips and then rough chop the strips. If using an onion, finely dice it.
- In a medium skillet over medium-high heat, saute the peppers (and onions, if using) in an ample amount of olive oil until softened and beginning the brown/char, about 10 minutes. Season with salt and pepper.
- While the peppers are cooking, whisk the eggs with a splash of heavy cream or milk and season with salt and pepper.
- Once the peppers are cooked, reduce the heat to medium low and add the whisked eggs to the pan. Stir until set slightly, about three minutes, and then add the shredded mozzarella cheese. Continue to cook until the cheese is melted and the eggs are done to your liking.
- Serve the eggs up on a soft roll, or whatever bread you have, and enjoy!