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Receta Pepper And Egg Sandwich

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Ingredientes

Cost per recipe $1.83 view details

Direcciones

  1. For the roll: In a mixing bowl, combine the extra virgin olive oil, butter, garlic and grated cheese. Mix thoroughly as you sprinkle in the grnd red pepper.
  2. Slice the Italian sandwich roll open at the top, cutting from stem to stern.
  3. Open it up as wide as possible without splitting the roll apart. Generously coat the exposed surfaces with the garlic-cheese spread.
  4. For the filling: Heat the extra virgin olive oil in a 9 inch nonstick skillet over a medium-high flame. Add in the onion and bell pepper slices and saute/fry till they are tender and show a touch of char.
  5. Turn the flame under the skillet down to medium-low. Pause to slip the dressed sandwich roll under a preheated broiler or possibly into a toaster oven and leave it there to toast till the edges are nicely browned and the garlic-cheese spread is bubbling warm. (Do not let this burn.)
  6. Pour the beaten Large eggs over the onion and pepper mix, tipping the pan to let the Large eggs spread all through it. Cook till the Large eggs have set, tilting the pan and lifting the edge of the Large eggs with a spatula to allow any remaining liquid to come in contact with the pan's surface. Season with salt and pepper.
  7. Take the toasted roll, spoon the pepper and Large eggs over it, and close it up.
  8. Serve at once.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 341g
Calories 739  
Calories from Fat 525 71%
Total Fat 59.35g 74%
Saturated Fat 17.04g 68%
Trans Fat 0.0g  
Cholesterol 456mg 152%
Sodium 700mg 29%
Potassium 452mg 13%
Total Carbs 32.34g 9%
Dietary Fiber 4.4g 15%
Sugars 6.66g 4%
Protein 21.68g 35%
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