PEPPERS AND EGG SANDWICH RECIPES

Steps:

• 1) Preheat your broiler to high, split your rolls lengthwise (don't cut all the way through) brush the inside of the cut rolls with the butter and pop them under the broiler cut side up for just a minute or two or until the buttery cut side turns golden-brown, take them out and allow them to cool a bit. 2) In a medium skillet add the oil and allow it to get hot over medium heat, add the peppers, season lightly with salt and pepper and cook for about 4 to 5 minutes or until the peppers develop some color and soften. 3) Meanwhile, in a small bowl, whisk together the eggs, milk, granulated onion, parmiggiano, salt and pepper and set aside. 4) Pour the eggs in the skillet with the pepper and cook for about 2 minutes making sure to move things around with a wooden spoon so your eggs cook evenly, top the eggs and pepper with the cheese and place a lid on the skillet so the cheese melts, this will only take about 30 seconds. 5) Divide the mixture in half and stuff it in your warm buttery toasted rolls.

Steps:

• Spray 12-inch nonstick skillet with nonstick spray; then heat on medium 1 minute. Add onion and cook, covered, 10 minutes or until lightly browned, stirring occasionally. Meanwhile, in bowl, whisk together eggs, salt, and pepper. Add red peppers to onion in skillet. Pour eggs over vegetables; cover and cook 8 minutes or until almost set, stirring occasionally. Sprinkle with provolone cheese; cover and cook 2 minutes or until cheese melts. Spoon egg mixture into hero rolls, split.