Italian Pepper and Egg Sandwitch
from Almost Italian
1 or 2 Tbs. olive oil
1 Clove garlic, finely minced
1/2 tsp Crushed red pepper flakes
1 Medium onion, thinly sliced
1/2 Red bell pepper, thinly sliced
1/2 Green bell pepper, thinly sliced
3 eggs, beaten
Salt & freshly ground black pepper
1 Loaf Italian bread (such as a bastone or a ciabatta)
Heat a sauté pan over medium heat then add enough olive oil to cover the bottom. Add the garlic and the crushed red pepper and sauté for a minute or two. Add the onion and peppers, regulating the heat so the onions don’t burn. Sauté until the peppers have softened.
Raise the heat to medium-high and add the beaten eggs. Stir to combine with the onions and peppers and season with salt and pepper. Cook, stirring occasionally, until the eggs are set.
Slice the bread lengthwise without cutting all the way through. When the eggs are done, gently slide them onto the bread to make a sandwich and cut the loaf into four portions.
Serves 2 – 4