Leftovers > Salads & Sandwiches > Vegetarian > New Years Eve > Pepper & Egg Sandwiches >
Pepper & Egg Sandwiches
4 leftover French bread or Italian bread rolls
1 TBS olive oil
4 cloves garlic, minced
1 C onion, thinly sliced
2 green bell peppers, cored, seeded & thinly sliced
2 TBS water
2 eggs
4 egg whites or 1/2 C egg substitute
1/2 tsp. seasoned salt or 1/4 tsp. standard salt
1/4 tsp. black pepper
1 TBS Parmesan cheese
Nonstick cooking spray
Split rolls and toast in a preheated 375-degree F oven until crusty and golden, about five to eight minutes. Heat oil in a non-stick skillet coated with cooking spray. Add the garlic, onion and green pepper; sauté for four or five minutes over medium heat or until onions begin to turn golden. Add the water and cover skillet until onion and peppers soften, about two or three minutes. In a bowl, beat together eggs, egg whites, salt and black pepper. Add mixture to green peppers and onion; cook, stirring, until eggs are set. Stir in the Parmesan cheese. Spoon egg mixture into the rolls and serve at once.
Recipe featured in the Luscious Leftovers Cookbook.
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