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Italian Peppers and Egg Sandwiches

  • 4servings
  • 733calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 large onion , halved and cut into strips

  3. 1 medium yellow bell pepper , seeded, cut into thin strips

  4. 1 medium red bell pepper , seeded, cut into thin strips

  5. 2 ounce(s) sliced sopressata, Genoa salami, or prosciutto , cut into thin strips

  6. 25 cup(s) basil , chopped

  7. 10 large eggs

  8. 1/4 cup(s) mascarpone cheese or whipped cream cheese , softened 5 teaspoon(s) salt and freshly ground black pepper

  9. 2 tablespoon(s) unsalted butter

  10. 1 loaf(s) (10 ounces) ciabatta bread , cut into 4 pieces and split 4 slice(s) fontina or provolone cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat and cook onions and peppers 10 minutes, or until tender. Add sopressata and cook 1 minute longer. Remove from heat; stir in basil. Keep warm.

  2. In large bowl, whisk eggs, mascarpone cheese, salt, and pepper until yolks and whites are completely blended. Melt butter in a large nonstick skillet over medium heat. When butter begins to foam, add egg mixture. Reduce heat to medium. Push eggs gently with heat-resistant rubber spatula in a figure-8 motion as they begin to set and form soft curds; cook until just set but still creamy and moist, about 7 minutes.

  3. Transfer eggs to bottoms of bread; top with a slice of cheese. Spoon the pepper mixture over cheese; top with remaining bread. Serve immediately.

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