Here is a typical brown bag lunch sandwich made by Italian moms of old, when we weren't allowed to eat meat on Friday.....such as today.
In high school, all the girls who had older brothers would say how
their moms would either make peppers and eggs, potatoes and eggs or eggplant parm sandwiches for their older brothers and dads to take to work on Fridays............
(now it's drive through the local Dunkin Doughnuts, etc.)
I still love them, esp. on a rainy day like today (again rain).
Italian Pepper and Egg Sandwich
Ingredients :
- 1/4 cup olive oil
- 1 medium onion, thinly sliced
- 2 green bell peppers, cut into strips ( or 2 red bell peppers, or one of each)
- 2 garlic cloves, minced
- 4 large eggs
- salt & fresh ground pepper, to taste
- 2 fresh hoagie rolls ( torpedo or grinder rolls, or 4 slices of fresh Italian bread)
Directions
- In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes.
- Meanwhile, in a small bowl, combine the eggs, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet.
- Cook until done......stirring occasionally until eggs are “set” about five minutes. CAN BE DOUBLED or multiplied as per how many you are feeding.
- Enjoy.