Italian Pepper and Egg Sandwich
Bring the charm of an Italian deli to your kitchen with this hearty Italian Pepper and Egg Sandwich recipe! Perfectly sautéed bell peppers, caramelized onions, and a touch of garlic create a flavorful base for soft, seasoned scrambled eggs. Piled high on toasted Italian bread or sandwich rolls, this classic sandwich is a satisfying blend of savory and comforting flavors, with optional Parmesan cheese adding an irresistible hint of richness. Whether you're whipping it up for breakfast, lunch, or a quick dinner, this 30-minute recipe is a crowd-pleaser that highlights fresh, simple ingredients. Plus, with the optional kick of crushed red pepper flakes, you can customize the spice level to your liking. Serve warm for a taste of Italian comfort food at its best!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 large bell peppers (any color, thinly sliced)
- 1 medium onion (thinly sliced)
- 2 cloves garlic (minced)
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 4 pieces Italian bread or sandwich rolls
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced bell peppers and onion to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until softened and slightly caramelized.
Add the minced garlic and cook for 1 additional minute, stirring frequently to avoid burning.
In a medium mixing bowl, whisk together the eggs, milk, salt, black pepper, and crushed red pepper flakes (if using) until fully combined.
Reduce the skillet heat to medium-low and gently push the pepper mixture to one side of the pan.
Pour the egg mixture into the empty side of the skillet and allow it to set slightly. Using a spatula, gently scramble the eggs until they are just cooked and still soft.
Mix the scrambled eggs with the sautéed peppers and onions until evenly combined.
Slice the Italian bread or rolls lengthwise and lightly toast, if desired.
Spoon the pepper and egg mixture onto the bread. Sprinkle with grated Parmesan cheese, if using.
Serve immediately and enjoy your Italian Pepper and Egg Sandwich!
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 34.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1006 mg | 77% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
