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Pepper And Egg Sandwiches

Budget.Gourmet's picture
Ingredients
  Olive oil 2 Tablespoon
  Frozen onions and pepper strips 1 Pound (1 Bag)
  Eggs 8
  Salt 1⁄4 Teaspoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Toasted
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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