Pepper And Egg Sandwiches
|Olive oil||2 Tablespoon|
|Frozen onions and pepper strips||1 Pound (1 Bag)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Shredded mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Soft sub rolls||4 , split (7 Inch Pieces)|
|Tomato basil pasta sauce||1 Cup (16 tbs), warmed|
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.